ASPARAGUS, CHICKEN, WILD RICE CASSEROLE

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Asparagus, Chicken, Wild Rice Casserole image

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 then-with 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.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • Spread rice in a greased 13x9-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. , 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.

Nutrition Facts :

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