Chicken and Rice Casserole with Tomato Alfredo Sauce

 Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.

Add tomatoes, basil, thyme, parmesan cheese, salt, and 1/4 cup fresh milk. Stir continuously for about one minute. 

Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.

Preheat oven to 350°F. In a large bowl, combine Alfredo sauce and 1/2 cup milk. 

Stir in cooked rice, peas, and almonds. Mix until well combined. Transfer to a 9X9-inch baking dish.

Top rice mixture with sautéed chicken, bacon, and tomato sauce. Sprinkle mozzarella cheese on top ofchicken, followed by breadcrumbs.

Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.