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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: | |||
| 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. 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. 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. Makes 6 servings. | |||
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