Chicken Alfredo and Rice Casserole

This recipe was a nice change to the typical chicken and rice casserole. I liked the Alfredo sauce added to the mix and this was very easy to put together!


1 10oz. bottle Alfredo pasta sauce
1/2 cup milk
2 1/2 cup cooked wild rice (or you could use white rice)
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup silvered almonds, toasted (optional)
1 T. snipped fresh basil or 1/2 tsp. dried, crushed
1/2 cup soft bread crumbs
2 T. butter, melted
Preheat oven to 350. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to baking dish. Bake, covered, for 30 minutes. Uncover and stir. Combine the bread crumbs and melted butter and sprinkle on top. Bake, uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

This recipe is from the Better Homes and Gardens Magazine!