Chicken Asparagus Casserole

READY IN: 2hrs
Recipe 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.

Top Review by 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!

Ingredients Nutrition

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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