Alfredo Sauced Chicken and Rice

Jennifer H


★★★★★ 1 vote


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


1Heat oven to 350 degrees.
2Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.
3Spray 12 inch skillet with cooking spray; heat over medium high heat.
4Sprinkle chicken with seasoned salt. Cook chicken in skillet 3-4 minutes, turning once, until brown.
5Place chicken on rice mixture.
6Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice.
7Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 6 servings.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy