Chicken Asparagus Casserole

Submitted by Jekase

"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."

 

• Ready In: 2hrs
• Ingredients: 12
• Yields: 1 Casserole
• Serves: 6

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!

Reviews

[Charlotte J]

This is a good tasting meal in one dish. It was not hard to make either. I used 3 chicken breasts, my frozen asparagus from our garden and since I did not have onion salt I just sprinkled 3/4 teaspoon of the onion flakes on top of the rice. The white sauce/roux was nice and creamy, I made sure I cooked the butter/flour mixture about 2 minutes so I'd not get a floury taste to the sauce. I think this could have fed 8 people it is really filling! Thank you so much for sharing your recipe. This is a keeper!