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Alfredo Rice Casserole

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Rice lovers won’t be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.

What You Need:
(Makes: 5 servings)

1 & 1/3 cups of refrigerated Alfredo sauce
1 cup of cooked brown rice
1 cup of cooked wild rice
1 cup of marinated quartered artichoke hearts, chopped
8 bacon strips, cooked and crumbled
2 green onions, thinly sliced
1/4 cup of grated Parmesan cheese
1/4 cup of chopped sun-dried tomatoes (not packed in oil)
1/4 cup of chicken broth
1 garlic clove, minced
1/2 teaspoon of pepper

What to Do:
In a large bowl, combine all the ingredients. Transfer to a greased 8 square baking dish.

STEP 2) Bake the casserole, uncovered, at 350 degrees for 20 to 25 minutes or until bubbly.

STEP 3) Happy Holidays & Enjoy!

*Note: To Make Ahead: Cook rice and bacon ahead of time and refrigerate for up to 3 days.



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