Asparagus, Chicken, Wild Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since thenwith a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy. Ingredients:
1 cup uncooked wild rice, rinsed |
2 cups chicken broth |
1 can (4 ounces) mushroom stems and pieces, undrained |
6 tablespoons butter, divided |
6 boneless skinless chicken breast halves |
2 tablespoons onion soup mix |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1-1/2 pounds fresh asparagus, trimmed |
Directions:
1. Spread rice in a greased 13-in. x 9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top.
2. Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender. Yield: 6 servings.
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