Crispy-Topped Chicken Alfredo and Rice Casserole

• 1-1/2 cups CLASSICO Creamy Alfredo Pasta Sauce
• 1/2 cup milk
• 2 cups cooked long grain & wild rice
• 2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1-1/2 cups frozen broccoli florets
• 1/3 cup chopped drained roasted red peppers
• 1/4 cup PLANTERS Slivered Almonds, toasted
• 1 Tbsp. chopped fresh basil
• 1/2 cup panko bread crumbs
• 1/4 KRAFT Grated Parmesan Cheese
• 1 Tbsp. butter, melted

1. Heat oven to 350 degrees F.
2. Mix Alfredo sauce and milk in large bowl until blended.
3. Stir in rice, chicken, broccoli, peppers, nuts, and basil.
4. Spoon into 1-1/2-qt.
5. casserole sprayed with cooking spray; cover.
6. Bake 30 min.
7. ; stir.
8. Combine bread crumbs, cheese and butter; sprinkle over casserole.
9. Bake, uncovered, 10 min.
10. or until casserole is heated through and crumbs are golden brown.

pasta sauce, milk, wild rice, frozen broccoli, red peppers, fresh basil, bread crumbs, parmesan cheese, butter

Taken from www.kraftrecipes.com/recipes/crispy-topped-chicken-alfredo-rice-casserole-183769.aspx (may not work)