Alfredo-Sauced Chicken and Rice
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
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.