Recipe Details

Summary

Name: Alfredo-Sauced Chicken and Rice

Category: Main Dish

Ingredients and Directions

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.