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
In a large bowl, combine all ingredients.
Transfer to a greased 8-in. square baking dish.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly