Chicken Alfredo and Rice Casserole

10oz light Alfredo pasta sauce

1/2 cup milk

2 1/2cups 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 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed

1 cupsoft bread crumbs

1 tablespoon butter, melted

Directions

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. Serves 4.

Nutrition Facts (Chicken Alfredo and Rice Casserole)

• Servings Per Recipe 4,
• Calories 456,
• Protein (gm) 32,
• Carbohydrate (gm) 45,
• Fat, total (gm) 16,
• Cholesterol (mg) 97,
• Saturated fat (gm) 8,
• Monosaturated fat (gm) 3,
• Polyunsaturated fat (gm) 2,
• Dietary Fiber, total (gm) 3,
• Sugar, total (gm) 7,
• Vitamin A (IU) 1069,
• Vitamin C (mg) 40,
• Sodium (mg) 672,

Recipe and picture from http://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/