alfredo sauced chicken and rice

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★★★★★ 1

Ingredients For alfredo sauced chicken and rice

  • 1 1/2 c
    wild rice, cooked
  • 1 1/2 c
    sliced mushrooms
  • 1 1/2 c
    chopped asparagus
  • 1/4 tsp
    seasoned salt
  • 6
    boned, skinned chicken breast halves
  • 1/3 tsp
    pepper
  • 1/2 tsp
    dried tarragon
  • 17 oz
    alfredo sauce
  • 1 1/2 c
    long grain rice, cooked
  • 1/3 c
    red bell pepper, roasted, sliced

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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