Main Dish : Alfredo-Sauced Chicken and Rice : Ingredients1 1/2cupwild rice, ...

Alfredo-Sauced Chicken and Rice Recipe

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.