Chicken Asparagus Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I've been making this recipe for many years. It came from a friend but I've tweaked it a bit over time. Very good comfort food and the kids have always loved it. Ingredients:
2 boneless skinless chicken breasts |
dried onion flakes |
1/4 cup butter or 1/4 cup margarine |
5 tablespoons flour |
1 teaspoon salt |
2 1/2 cups half-and-half cream |
1/4 teaspoon onion salt |
1 1/3 cups minute rice |
1/2 teaspoon pepper |
1 1/2 cups chicken broth |
4 (15 ounce) cans cut-up asparagus, drained |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Place chicken breasts on lg.
2. piece of foil.
3. Sprinkle generously with onion flakes.
4. Wrap up to completely enclose and bake at 350 for 1 hour.
5. Remove and set aside till cool enough to handle.
6. Melt butter in medium saucepan over medium heat.
7. Add 1/2 of the salt and all of the flour.
8. Whisk till smooth.
9. Slowly add half-n-half and whish until thick and creamy (gravy consistency).
10. Cut chicken up into medium chunks and set aside.
11. In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
12. Pour chicken broth over.
13. Sprinkle with half the cheese.
14. Place asparagus on top.
15. Place cut-up chicken on asparagus.
16. Pour cream sauce over all.
17. Leave in layers-Do NOT mix together.
18. Sprinkle with remaining cheese.
19. Bake, uncovered on 375 for about 30 minute or until bubbly.
20. Let stand for 5 minute before serving.
21. Enjoy!
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