Alfredo-Sauced Chicken and Rice

Treat your guests with this scrumptious chicken dish that everyone will love!

Yields:	6 servings
Rating:
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

Ingredients

1 1/2	cup	wild rice	cooked
1 1/2	cup	rice	cooked
17	ounces	alfredo sauce
1/2	teaspoon	tarragon leaves	or marjoram leaves
1/8	teaspoon	black pepper
6	each	chicken breasts	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	sweet 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.