alfredo sauced chicken and rice

Name: Alfredo Sauced Chicken and Rice
Ingredients: 1 1/2 cup(s) wild rice, cooked; 1 1/2 cup(s) long grain rice, cooked; 17 ounce(s) alfredo sauce; 1/2 teaspoon(s) dried tarragon; 1/3 teaspoon(s) pepper; 6 - boned, skinned chicken breast halves; 1/4 teaspoon(s) seasoned salt; 1 1/2 cup(s) chopped asparagus; 1 1/2 cup(s) sliced mushrooms; 1/3 cup(s) red bell pepper, roasted, sliced

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196 Pinches 2 Photos

Jennifer J

Seattle, WA

Updated on Dec 29, 2009

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Ingredients

1 1/2 cups wild rice, cooked
1 1/2 cups long grain rice, cooked
17 ounces alfredo sauce
1/2 teaspoon dried tarragon
1/3 teaspoon pepper
6 - boned, skinned chicken breast halves
1/4 teaspoon seasoned salt
1 1/2 cups chopped asparagus
1 1/2 cups sliced mushrooms
1/3 cup red bell pepper, roasted, sliced

How To Make alfredo sauced chicken and rice

Step 1

Heat oven to 350 degrees.

Step 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.
Step 3

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

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

Place chicken on rice mixture.
Step 6

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