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Alfredo-Sauced Chicken and Rice

Make Alfredo-Sauced Chicken and Rice at home with Cooked Wild Rice, Cooked Regular Long Grain Rice, Alfredo Sauce, Pepper, and Roased Red Bell Pepper Sliced. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 1 1/2 cup
• 17 oz
• 1/8 tsp
• 1/3 cup

Method (preview)

1. 1

   Heat oven to 350 F. Mix rices, 3/4 cup of the Alfredo sauce, 1/4 tsp. of the tarragon and the pepper in ungreased rectangle baking dish, 13x9x2".

2. 2

   Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat.

3. 3

   Sprinkle chicken with seasoned salt.

4. 4

   Cook chicken in skillet 3-4 minutes, turning once, until brown. place chicken on rice mixture.

5. 5

   Mix remaining Alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers.

6. 6

   Spoon over chicken and rice.

7. 7

   Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.

8. 8

   Diet Exchanges: 2 starch, 5 very lean meat, 4 fat

9. 9

   Betty Crocker New Chicken Cookbook #141, p. 86