Pasta and Chicken Alfredo "Casserole"

3 Tbs. Butter, melted, plus extra for the dish
1 Jar (about 15 oz.) Alfred sauce
8 oz. fettuccine
2 c. diced cooked chicken
1 bunch green onions, thinly sliced (optional. I hate onions so I left it out and it still tasted good)
2 c. frozen peas, thawed
1 tsp. poultry seasoning
1/2 c. seasoned fine dry breadcrumbs
1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees.  Butter a deep 3-quart casserole. Cook the pasta according to package instructions (the instructions say to boil them for 12 minutes or until tender but still firm to bite.  I don't really think it matters though.) Drain. Transfer to a large bowl. Mix in Alfredo sauce, chicken, green onions, peas, and poultry seasoning.
In a small bowl, mix the breadcrumbs, Parmesan, and 2 tablespoons of melted butter.
Transfer pasta mixture to the buttered baking dish.  sprinkle with crumb mixture. (at this point the casserole can be covered and refrigerated overnight if you want to make it the next day. Just add 10 min. to the baking time.) Bake, uncovered, until the pasta is hot and the topping is golden brown, about 25 minutes.  (Keep an eye on it though... it only took like 20 min. in our oven. Just don't let it go totally brown!)