Ingredients
1 1/2 cup wild rice, cooked
1 1/2 cup long grain rice, cooked
6 boned, skinned chicken breast halves
17 oz alfredo sauce
1/3 tsp pepper
1/2 tsp dried tarragon
1/4 tsp seasoned salt
1 1/2 cup chopped asparagus
1 1/2 cup sliced mushrooms
1/3 cup red bell pepper, sliced, roasted
Preparation method:
Heat oven up to 350 degree.
Mix rices, 3/4 cup of the alfredo sauce, 1/4 tsp of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.
Spray 12 inch skillet with cooking spray; heat over medium high heat.
Sprinkle chicken with seasoned salt. Cook chicken in skillet 4-5 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 . Take it out and serve hot.
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