Low Calorie and Super Delicious, Chicken Alfredo and Wild Rice Casserole

Directions

1. Prepare wild rice according to the package instructions.

2. While rice is cooking, preheat oven to 350 degrees. Coat a 9 x 9 inch baking dish with cooking spray.

3. In large bowl, combine Alfredo sauce and cottage cheese. Stir in cooked rice, chicken, peas, sweet peppers and season with ground pepper.  Transfer to the baking dish.  Sprinkle Parmesan cheese evenly over the top.

4. Bake, covered, 40-45 minutes until golden and bubbly

5. Let stand 5 minutes before serving.

Makes 5 (1 cup) servings

Shopping Tips
Use Buitoni Light Alfredo Sauce, if possible. It comes in a 10 ounce container and can be found in most supermarkets in the refrigerator section where fresh pasta and sauces are displayed. If you can’t find it, there are several brands of jarred light Alfredo sauce in the pasta aisle. They come in a larger, 15 ounce jar, so you’ll have some leftover.

Jarred roasted red peppers are sold in most supermarkets. They’re packed in water, not oil. I used Trader Joe’s fire roasted red peppers.

Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8

SKINNY FACTS: for 1 serving (1 cup)
303 calories, 8g fat, 29g protein, 28g carbs, 3g fiber, 507mg sodium, 5g sugar

 

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