Chicken Alfredo and Rice Casserole

Chicken Alfredo and Rice Casserole


1 (10 oz) container refrigerated light Alfredo pasta sauce
1/2 cup milk
2 1/2 cups cooked white rice
2 cups cubed cooked chicken
1 cup frozen peas
1/2 tsp basil
1 cup bread crumbs
1 tbsp butter, melted


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


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