Chicken Alfredo and Rice Casserole

Ingredients

1 10 ounce container refrigerated light Alfredo pasta sauce

½ cup milk

2 ½ cup cooked white rice or wild rice

2 cup cubed cooked chicken

1 cup frozen peas

⅓ cup chopped bottled roasted red sweet peppers

¼ cup slivered almonds, toasted (optional)

1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed

1 cup soft bread crumbs

1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

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