Creamy Chicken, Vegetable and Rice Casserole

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 cup milk
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 2 cups CLASSICO Tomato and Basil Pasta Sauce
• 2-1/2 cups cooked whole grain brown rice
• 2 cups chopped cooked chicken
• 1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
• 1/4 cup PLANTERS Sliced Almonds, toasted
• 1 Tbsp. chopped fresh basil
• 1 cup fresh bread crumbs
• 1 Tbsp. butter, melted
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Mix cream cheese spread, milk and seasonings in large bowl until blended.
3. Stir in pasta sauce.
4. Add rice, chicken, vegetables, nuts, and basil; mix well.
5. Spoon into 1-1/2-qt.
6. casserole sprayed with cooking spray; cover.
7. Bake 30 min.
8. Uncover and stir.
9. Combine remaining ingredients; sprinkle over casserole.
10. Bake 20 to 25 min.
11. or until casserole is heated through and topping is golden brown.
12. Let stand 5 min.
13. before serving.

philadelphia, milk, italian seasoning, garlic powder, tomato, brown rice, chicken, carrots, fresh basil, bread crumbs, butter, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-vegetable-rice-casserole-183770.aspx (may not work)