Alfredo Chicken Wild Rice Casserole

What You Need:

1 (10 oz.) jar Alfredo pasta sauce
1/2 C milk
2 1/2 C wild rice, cooked
2 C chicken, cooked and cubed
1 C of frozen peas
1/3 C bottled roasted red sweet peppers, chopped
1/4 C slivered almonds, toasted
1/2 t dried basil
1 C soft bread crumb
1 T of butter, melted

How to Make It:

Place the oven setting on 350 degrees and allow the oven to preheat.
Pour the Alfredo sauce into a mixing bowl.
Add the milk and whisk until well blended.
Fold in the rice, chicken and peas until completely covered in the sauce.
Stir in the red sweet peppers and almond slivers.
Sprinkle in the dried basil and stir until blended together well.
Place the mixture into an ungreased casserole dish.
Cover the dish with foil and bake the casserole for 30 minutes.
Place the bread crumbs into a bowl.
Drizzle the melted butter over the crumbs then toss to coat.
Spread the bread crumbs over the entire casserole.
Place the casserole back into the oven, uncovered and bake 20 minutes or until the topping is golden brown.

Makes 4 servings

Preparation time: approximately 25 minutes
Baking time: approximately 50 minutes
Total time: approximately 1 hour 15 minutes

1 C of uncooked rice, prepared as directed on the package, can be used in place of the already cooked rice. Substitute white rice if you prefer. Almond slivers can be toasted in the 350 degree oven for 5 minutes, stirring frequently, until browned.