Pressed for time on a busy weeknight. No problem. Our easy meal provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dinner, and let your oven do the rest.

Ingredients

1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2- cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted

Directions
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. Serves 4.
Nutrition Facts (Chicken Alfredo and Rice Casserole)

Per serving: 456 kcal cal., 16 g fat (8 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 97 mg chol., 672 mg sodium, 45 g carb., 3 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet