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Chicken Alfredo and Rice Casserole
Ingredients
  • 1 10 ounce container refrigerated light Alfredo pasta sauce
  • ½ cup milk
  • 2 ½ cups cooked white rice or wild rice
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas
  • ⅓ cup chopped bottled roasted red sweet peppers
  • ¼ cup slivered almonds, toasted (optional)
  • 1 tablespoon snipped fresh basil or ½ tsp. dried basil, crushed
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
Steps
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