Chicken Alfredo & Rice Casserole

I have to admit I'm not big on casseroles, but I got this one out of this month's BH&G and it was not your ordinary casserole. I especially liked the roasted sweet peppers and would add more next time. So, as far as casseroles go, this one was easy to prepare & would be a good weeknight dish paired with a tasty green salad.

Prep: 25 minutes
Bake: 50 minutes

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.