alfredo sauced chicken and rice

How To Make alfredo sauced chicken and rice

• 1

  Heat oven to 350 degrees.
• 2

  Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.
• 3

  Spray 12 inch skillet with cooking spray; heat over medium high heat.
• 4

  Sprinkle chicken with seasoned salt. Cook chicken in skillet 3-4 minutes, turning once, until brown.
• 5

  Place chicken on rice mixture.
• 6

  Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice.
• 7

  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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