Alfredo-Sauced Chicken and Rice

* Exported from MasterCook *

Alfredo-Sauced Chicken and Rice

Recipe By : Betty Crocker New Chicken Cookbook #141
Serving Size : 6 Preparation Time :1:30
Categories : Asparagus Betty Crocker
Bobbie Not Sent Chicken
Main Dishes Mushrooms
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.
Makes 6 servings.
Per serving; 535 calories, 280 CFF, 31 g fat, 150 mg. cholesterol, 485
sodium, 30 g carbohydrate, 36 g protein
Diet Exchanges: 2 starch, 5 very lean meat, 4 fat
Betty Crocker New Chicken Cookbook #141, p. 86
MC formatting by bobbi744@acd.net ICQ#2099532

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NOTES : Yu will need about 1/2 cup of uncooked wild or regular long grain
rice to equal 1 1/2 cups cooked rice.
If you prefer you can use 3 cups cooked long grain rice instead of wild
rice/long grain mixture.