ALFREDO SAUCED CHICKEN & RICE

l-l/2 cups cooked wild ri ce
l-l/2 cups cooked regular rice
l jar (l7 nozs.) alfredo sauce
l/2 tsp. tarragon dried
l/8 tsp. pepper
6 boneless, skinless chicken breast halves (about l3/4 lbs.)
l/2 tsp. seasoned salt
l-l/2 tsp. cut up asparagus
l-l/2 cups sli ced mushrooms
l/3 cup sliced roasted red bell peppers (from 7 oz. jar)
Heat oven 350. Mix wild rice, regular rice, 3/4 cup alfredo sauce, l/4 tsp. of tarragon and pepper in ungreased baking dish l3x9. Spray l2″ nonstick skillet with cooking spray; heat over med high heat. Sprinkle chicken with seasoned salt. Cook chicken in skilllet 3-4 mins. turning once until brown. Place chicken on rice mixture. Mix remaining alfredo sauce remaining tarragon the asparagus, mushrooma and bell peppers. Spoon over chicken and rice. Cover and bake l hr until juice of chicken i no longer pink when centers of thickest pieces are cut. Serves 6 Betty Crocker’s Best of Chicken