Chicken Alfredo Rice Casserole

This is a slightly modified recipe from Better Homes And Gardens. It was quite good but needed a little extra flavor so I tossed in some garlic, onion and red pepper flakes. The baby gobbled up 3 small servings before I even got to sit down, so I think it gets a good rating from him =)

Man, can I even CALL him baby anymore? HE'S ONE NOW! Ugh. Where does the time go? (Isn't that such a mom thing to say??)

Anyway. Eat!

*Note: I really recommend doubling this recipe. As I was making it, it didn't seem like much so I doubled it. The measurements below are for a single batch*

Ingredients:

1 10-oz. container 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
1 Tbsp. snipped fresh basil (or 1/2 tsp. dried basil, crushed)
1 small onion, minced
1 tablespoon minced garlic
Crushed red pepper flakes, to taste
Salt and pepper, to taste.
1 cup soft bread crumbs
1 Tbsp. butter, melted

Directions:
1. Preheat oven to 350 degrees. In large bowl combine pasta sauce, garlic, red pepper flakes, salt, pepper and milk. Stir in rice, chicken, onion peas, sweet peppers, nuts, and basil. Transfer to baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine soft 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.

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