Ingredients 1 1/2 cup wild rice, cooked 1 1/2 cup long grain rice, cooked 17 oz alfredo sauce 1/2 teaspoon dried tarragon, or marjoram leaves 1/8 teaspoon pepper 6 each chicken breast halves, boneless, skinless 1/4- 1/2 teaspoon seasoned salt 1 1/2 cup asparagus, chopped 1 1/2 cup mushrooms, sliced 1/3 cup red bell pepper, roasted, sliced Directions: Heat oven to 350 degrees. Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 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 3-4 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.