Alfredo-Sauced Chicken and Rice: The Best Alfredo-Sauced Chicken and Rice Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Alfredo-Sauced Chicken and Rice

Serves: 6

PREP: 30 MIN * BAKE: 1 1/4 HR * 6 SERVINGS

   1 1/2 c cooked wild rice
   1 1/2 c cooked regular long grain rice
   1 (17-oz) jar alfredo sauces
   1/2 tsp dried tarragon or marjoram leaves
   1/8 tsp pepper
   6 boneless skinless chicken breast halves (about 1 3/4 pounds)
   1/4 to 1/2 tsp seasoned salt
   1 1/2 c cut up asparagus spears
   1 1/2 c sliced mushrooms (4 ounces)
   1/3 c sliced roasted red bell peppers (from 7 ounce jar)

Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!

Get more recipes like this:

Alfredo-Sauced Chicken and Rice is from the Cook'n with Chicken collection. Click here to get this CD or download the recipes right now!

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 x 9 x 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.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Sign up for our free monthly newsletter, with recipes, cooking tips and more!

Organize your recipes with the Cook'n
recipe software

Watch Our Online Demo!

Use this recipe program to Organize your own recipes
Search recipes in seconds with the Cook'n cookbook software
Easily Adjust recipe serving sizes
Do Daily and Weekly Menu Planning with ease.
Make grocery shopping lists with one click
Analyze recipe nutritional values with this nutrition software
Print recipes on 3x5 and 4x6 cards
Download recipes & shopping lists to your Palm®
Email recipes to friends & family
Import MasterCook® recipes

Piles of recipe cards in your drawer? Download the Cook'n Recipe Software today and get organized!
Cook'n Recipe Software
Regular Price: $99.95
Download: $79.95

CD: $79.95

Availability: Usually ships within 24 hours

Download the full version of the Cook'n Recipe Software right now! Includes over 300 of our best recipes.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us