Alfredo-Sauced Chicken and Rice

• 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
• 18 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
• 13 cup sweet red bell peppers roasted, sliced

1. Heat oven to 350F (180C).
2. Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.
3. Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat.
4. Sprinkle chicken with seasoned salt.
5. Cook chicken in skillet 3 to 4 minutes, turning once, until brown.
6. Place chicken on rice mixture.
7. Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers.
8. Spoon over chicken and rice.
9. Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.
10. Makes 6 servings.

wild rice, rice cooked, alfredo sauce, tarragon, black pepper, chicken breasts halves, salt, mushrooms, sweet red bell peppers

Taken from recipeland.com/recipe/v/alfredo-sauced-chicken-rice-1081 (may not work)