When I'm stuck waiting in a waiting room I like to peruse the magazine collection for recipes. I always bring a pen and paper so that I can jot down the web address for the magazine so that I can print the recipe when I get home. You've gotta love the Internet, right?! That's exactly how I came upon this recipe. This casserole is different from many traditional recipes. I really love the combination of flavors in this dish.
1 (10-oz.) container light Alfredo pasta sauce
½ c milk2 ½ c cooked white rice or wild rice
2 c cubed cooked chicken
1 c frozen peas
⅓ c chopped bottled roasted sweet red peppers
¼ c slivered almonds, toasted (optional)
½ t dried basil
1 c soft bread crumbs
1 T butter, melted
Preheat oven to 350°. In a large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1 ½ qt. baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. 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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