Friday, April 20, 2012

Chicken Alfredo & Rice Casserole

Chicken Alfredo & Rice Casserole 
1 {10 ounce}Alfredo pasta sauce
1/2 cup milk
2 1/2 cups cooked rice
2 cups cooked chicken ~ cubed or shredded 
1 cup frozen peas
1/3 cup chopped red sweet peppers
1/4 cup slivered almonds ~ optional 
1 tablespoon basil
1 cup bread crumbs
1 tablespoon butter ~ melted

In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to lightly greased baking dish.  Bake at 350 degrees covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake uncovered for an additional 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

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