1 10-ounce container Alfredo pasta sauce, refrigerated
1/2 cup milk
2-1/2 cups wild or white rice, cooked
2 cups chicken, cooked and cubed
1 cup peas, frozen
1/3 cup bottled and roasted bell peppers, chopped
1/2 tablespoon dried basil
1 cup soft bread crumbs
1 tablespoon butter, melted

Preheat oven to 350 degrees. In a large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, roasted bell peppers and basil. Transfer to 1-1/2-quart baking dish.
Bake covered for 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of casserole.
Next, continue baking uncovered 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand for 5 minutes before serving.

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