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Home -> Main Dish -> Alfredo-Sauced Chicken and Rice
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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