Alfredo Sauced Chicken and Rice
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".
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.
1 1/2 cups cooked wild rice
1 1/2 cups cooked regular long grain rice
17 ounce jar Alfredo sauce
1/2 teaspoon dried tarragon or marjoram leaves
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (about 1 1/2 lb.)
1/4 to 1/2 tsp. seasoned salt
1 1/2 cups cut-up asparagus
1 1/2 cups sliced mushrooms (4 ounces)
1/3 cup roased red bell pepper (sliced)