Chicken Alfredo Rice Casserole

•  10 ounces Light Alfredo pasta sauce
• 1/2 c. milk
• 2 1/2 c. cooked rice {white, brown, or wild rice}
• 2 c. cubed cooked chicken
• 1 c. frozen peas
• 1/4 c. slivered almonds, toasted
• 1 T. snipped fresh basil or 1/2 t. dried basil, crushed
• 1 c. soft bread crumbs
• 1 T. butter, melted
• Salt and Pepper to taste

 Preheat oven to 350 degrees F. In a large bowl combine pasta sauce and milk.  Stir in rice, chicken, peas, nuts, and basil. Transfer to a 1 1/2 quart baking dish.

Bake covered for 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered 20-25 minutes or until heated through and crumbs are golden brown.