Chicken Alfredo and Rice Casserole

By lynnieb93

This traditional chicken and rice casserole is quick and easy. Refrigerated pasta sauce trades place with soup as a rich, no-fuss base, while leftover cubed chicken -- roasted or fried -- keeps the whole dish simple.

Ingredients

• * 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

Preparation

Step 1

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.

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.