Serves: 6
Total Calories: 832

1 1/2 cups cooked wild rice
1 1/2 cups cooked regular long grain rice
1 (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 3/4 pounds)
1/4 to 1/2 teaspoon seasoned salt
1 1/2 cups cut up asparagus spears
1 1/2 cups sliced mushrooms (4 ounces)
1/3 cup sliced roasted red bell pepper (from 7 ounce jar)

Heat oven to 350°. Mix wild rice, regular rice, 3/4 cup of the Alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased rectangular baking dish, 13 9 2 inches.
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 1 hour until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 535 (Calories from Fat 280) Fat 31g (Saturated 18g) Cholesterol 160mg Sodium 550mg Carbohydrate 29g (Dietary Fiber 2g) Protein 37g
% Daily Value: Vitamin A 26% Vitamin C 18% Calcium 24% Iron 12%
Diet Exchanges: 2 Starch, 4 Medium-Fat Meat, 2 Fat

Betty's Tip
You will need about 1/2 cup of uncooked wild or regular long grain rice to equal 1 1/2 cups cooked rice.

Nutritional Facts:

Serves: 6
Total Calories: 832
Calories from Fat: 193

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Alfredo-Sauced Chicken and Rice
Baked Lemon Chicken
Chicken Legs with Vegetables
Chicken Tetrazzini
Chicken and Rice with Autumn Vegetables
Chicken with Cider Glaze
Crispy Chicken with Apricot Stuffing
Crunchy Garlic Drumsticks
Curry-Coconut Chicken with Honey Mustard
Fiesta Chicken Lasagna
Herb Chicken with Roasted Garlic
Honey-Glazed Chicken Breasts
Jamaican Jerk Chicken
Roasted New Potatoes and Chicken
Three-Herb Chicken
Two-Mustard Chicken