Alfredo-Sauced Chicken & Rice

Directions

Heat oven to 350℉ (180℃). Mix rices, ¾ cup of the alfredo sauce, ¼ teaspoon of the tarragon and the pepper in ungreased 13×9×2 inch baking dish .

Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Sprinkle chicken with seasoned salt. Cook chicken in skillet 3 to 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.