|1 1/2||cup||wild rice, cooked|
|1 1/2||cup||long grain rice, cooked|
|1/2||teaspoon||dried tarragon, or marjoram leaves|
|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|
|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.
Also see ...
Permalink--> In : Recipes - Main Dish