Chicken Alfredo And Rice Casserole

• 1 (10 ounce) container refrigerated low-fat alfredo sauce
• 1/2 cup milk
• 2 1/2 cups cooked white rice or 2 1/2 cups wild rice
• 2 cups cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market)
• 1 cup frozen peas
• 1/3 cup chopped bottled roasted red sweet pepper
• 1/4 cup slivered almonds, toasted (optional)
• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 cup soft breadcrumbs
• 1 tablespoon butter, melted

1. *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
2. Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
3. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

alfredo sauce, milk, white rice, chicken, frozen peas, red sweet pepper, slivered almonds, fresh basil, breadcrumbs, butter

Taken from www.food.com/recipe/chicken-alfredo-and-rice-casserole-305799 (may not work)