1 10-oz.container refrigerated light Alfredo pasta sauce
1/2cupmilk
2-1/2cupscooked white rice or wild rice
2cupscubed cooked chicken
1cupfrozen peas
1/3cupchopped bottled roasted red sweet peppers
1/4cupslivered almondstoasted (optional)
1Tbsp.snipped fresh basil or 1/2 tsp. dried basilcrushed
1cupsoft bread crumbs
1Tbsp.buttermelted
Instructions
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.
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.
Notes
Per serving: Calories 456, Total Fat 16 g, Saturated Fat 8 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 97 mg, Sodium 672 mg, Carbohydrate 45 g, Total Sugar 7 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 68%, Calcium 22%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet.Recipe By: Recipe.com
Serving Size: 4