Chicken Alfredo

• 1 10-oz. container refrigerated light Alfredo pasta sauce
• 1/2 cup milk
• 2-1/2 cups cooked white rice or wild rice
• 2 cups cubed cooked chicken
• 1 cup frozen peas
• 1/3 cup chopped bottled roasted red sweet peppers
• 1/4 cup slivered almonds, toasted (optional)
• 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 cup soft bread crumbs
• 1 Tbsp. butter, melted

1. Directions
2. 1. 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.
3. 2. 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.
4. Nutrition Facts
5. Calories456, Total Fat (g)16, Saturated Fat (g)8, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)2, Cholesterol (mg)97, Sodium (mg)672, Carbohydrate (g)45, Total Sugar (g)7, Fiber (g)3, Protein (g)32, Vitamin C (DV%)68, Calcium (DV%)22, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet

pasta sauce, milk, white rice, chicken, frozen peas, red sweet peppers, slivered almonds, fresh basil, bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/chicken-alfredo-50123849 (may not work)