Alfredo Rice Casserole

1-1/3 cups refrigerated Alfredo sauce

1 cup cooked brown rice

1 cup cooked wild rice

1 cup marinated quartered artichoke hearts, chopped

8 bacon strips, cooked and crumbled

2 green onions, thinly sliced

1/4 cup grated Parmesan cheese

1/4 cup chopped sun-dried tomatoes (not packed in oil)

1/4 cup chicken broth

1 garlic clove, minced

1/2 teaspoon pepper