Poppy Seed Chicken and Asparagus Bake - Gluten Free

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This recipe came from TammysRecipes.com. I just made it gluten free. The credit for the amazing flavor goes to her. It's a creamy chicken and asparagus casserole with rice.

Ingredients Nutrition

Directions

  1. (optional: substitute homemade cream of chicken soup with (2) 15oz cans of a store-bought gluten-free variety).
  2. In a large stock pot, whisk together the cold ingredients for the cream of chicken soup.
  3. After corn starch is dissolved, bring mixture to a boil, stirring constantly, and boil for a minute or two until thick. Makes 3 cups.
  4. Meanwhile, prepare rice according to package instructions.
  5. Saute asparagus and onion in oil until crisp-tender.
  6. Grease a 9x13" baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus.
  7. Using the same stock pot as the finished cream of chicken soup, add the chicken, milk, yogurt, and poppy seeds to the soup. Pour evenly over the asparagus and rice.
  8. Melt 2 tbs of butter, add to 1c rice chex crumbs, sprinkle over top of chicken.
  9. Bake, uncovered, ad 350 for 30 minutes, until hot and bubbly.