Chicken Alfredo And Rice Casserole - cooking recipe

Ingredients

1 (10 ounce) container refrigerated low-fat alfredo sauce
1/2 cup milk
2 1/2 cups cooked white rice or 2 1/2 cups wild rice
2 cups cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market)
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet pepper
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 cup soft breadcrumbs
1 tablespoon butter, melted

Preparation

*This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked 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 on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.