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How To make Alfredo Sauced Chicken and Rice

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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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