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

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.