Alfredo Rice Casserole

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Alfredo Rice Casserole

Alfredo Rice Casserole

Alfredo Rice Casserole


1-1/3 cups refrigerated Alfredo sauce

1 cup cooked brown rice

1 cup cooked wild rice

1 cup marinated quartered artichoke hearts, chopped

8 bacon strips, cooked and crumbled

2 green onions, thinly sliced

1/4 cup grated Parmesan cheese

1/4 cup chopped sun-dried tomatoes (not packed in oil)

1/4 cup chicken broth

1 garlic clove, minced

1/2 teaspoon pepper


In a large bowl, combine all ingredients.

Transfer to a greased 8-in. square baking dish.

Bake, uncovered, at 350° for 20-25 minutes or until bubbly

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