Find Some Recipes - Alfredo-Sauced Chicken and Rice

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Alfredo-Sauced Chicken and Rice

Ingredients And Procedures

Ingredients
1 1/2	cup	wild rice, cooked
1 1/2	cup	long grain rice, cooked
17	oz	alfredo sauce
1/2	teaspoon	dried tarragon, or marjoram leaves
1/8	teaspoon	pepper
6	each	chicken breast halves, boneless, skinless
1/4- 1/2	teaspoon	seasoned salt
1 1/2	cup	asparagus, chopped
1 1/2	cup	mushrooms, sliced
1/3	cup	red bell pepper, roasted, sliced

Directions:
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.

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<h1>Alfredo-Sauced Chicken and Rice</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>wild rice, cooked </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>long grain rice, cooked </TD><TD></TD></TR><TR><TD class=ingredient>17</TD><TD class=ingredient>oz</TD><TD class=ingredient>alfredo sauce </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried tarragon, or marjoram leaves </TD><TD></TD></TR><TR><TD class=ingredient>1/8</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>chicken breast halves, boneless, skinless </TD><TD></TD></TR><TR><TD class=ingredient>1/4- 1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>seasoned salt </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>asparagus, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>mushrooms, sliced </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>red bell pepper, roasted, sliced</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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.<BR><BR>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. <BR><BR>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.<BR><BR>Makes 6 servings.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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