Here’s a tasty all-in-one casserole that will be a hit at any get-together! The use of bottled pasta sauce helps cut down on prep time.
Serves 4 to 6 Prep Time 20 minutes
Cooking Time 50 minutes
2 teaspoons olive oil
1 teaspoon butter
1 kilo boneless chicken thigh fillets, each fillet sliced into four pieces
200 grams chopped bacon
1 (400-gram) can diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons grated Parmesan cheese
1/4 teaspoon salt
3/4 cup fresh milk, divided
1 (300-ml) bottle prepared Alfredo pasta sauce (we used Bertolli)
4 cups cooked rice
3/4 cup frozen peas
1/4 cup slivered almonds, toasted
1/2 cup grated mozzarella cheese
1/2 cup soft breadcrumbs
1. Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.
2. Add tomatoes, basil, thyme, Parmesan cheese, salt, and 1/4 cup fresh milk. Stir continuously for about one minute.
3. Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.
4. Preheat oven to 350°F. In a large bowl, combine Alfredo sauce and 1/2 cup milk.
5. Stir in cooked rice, peas, and almonds. Mix until well combined. Transfer to a 9X9-inch baking dish.
6. Top rice mixture with sautéed chicken, bacon, and tomato sauce. Sprinkle mozzarella cheese on top of chicken, followed by breadcrumbs.
7. Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.
