Ingredients
- 6 chicken breast (halves)
- 17 oz alfredo sauce
- 1 1/2 cup wild rice
- 1 1/2 cup long rice (grain)
- 1 1/2 cup mushrooms
- 1/2 cup asparagus
- 3/8 cup bell pepper (red)
- 1/2 teaspoon tarragon (dried)
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
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.
