Chicken Alfredo and Rice Casserole

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 chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 T. snipped fresh basil or 1/2 t. dried basil, crushed
1 cup soft bread crumbs
1 T. butter, melted


Preheat oven to 350. 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.

Baked, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Serves 4.
 
-via former mlob blog