Chicken Alfredo and Rice Casserole

Chicken Alfredo and Rice Casserole

This quick-and-easy one-pot casserole is colorful and full of flavor. Refrigerated Alfredo pasta sauce and milk are used as a base to cook the rice and peas. Use leftover chicken, either grilled or baked, to make it even easier. The breadcrumbs make a nice crusty top, while the rice underneath is rich and creamy.

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

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.

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. 

Serves 4.