Alfredo-Sauced Chicken and Rice



INGREDIENTS:

1 1/2 cup wild rice; cooked 		

1 1/2 cup long grain rice; cooked 		

17 oz alfredo sauce 		

1/2 teaspoon dried tarragon, or marjoram leaves 		

1/8 teaspoon pepper 		

6 each chicken breast halves, boneless, skinless 		

1/4-1/2 teaspoon seasoned salt 		

1 1/2 cup asparagus; chopped 		

1 1/2 cup mushrooms; sliced 		

1/3 cup red bell pepper; roasted, sliced

DIRECTIONS:

1. Heat oven to 350 degrees. Mix rices, 3/4 cup of the
alfredo sauce, 1/4 teaspoon of the tarragon and the
pepper in ungreased 13x9x2 inch baking dish.

2. Spray 12 inch nonstick skillet with cooking spray;
heat over medium high heat. Sprinkle chicken with
seasoned salt. Cook chicken in skillet 3-4 minutes,
turning once, until brown. Place chicken on rice
mixture. 

3. Mix remaining alfredo sauce, remaining tarragon, the
asparagus, mushrooms and bell peppers. Spoon over
chicken and rice. Cover and bake for 1 hour or until
juice of chicken is no longer pink when centers of
thickest pieces are cut.



Alfredo-Sauced Chicken and Rice