Chicken Alfredo and Rice Casserole

Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best.

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Chicken Alfredo and Rice Casserole

Ingredients:

• 110 ounce container refrigerated light Alfredo pasta sauce
• ½ cup milk
• 2 ½ cup cooked white rice or wild rice
• 2 cup cubed cooked chicken
• 1 cup frozen peas
• ⅓ cup chopped bottled roasted red sweet peppers
• ¼ cup slivered almonds, toasted (optional)
• 1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 cup soft bread crumbs
• 1 tablespoon butter, melted

Intructions:

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.
3. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.
4. Serves 4.