Asparagus, Chicken, Wild Rice Casserole
We are growing asparagus, can't wait for it to be coming out of our ears!!! Tweaked this recipe from "A Taste of Country," reducing salt,and changing some other ingredients. Baking time total is 1 hour and 20 minutes
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INGREDIENTS
Nutrition- 1(7 ounce) box Rice-A-Roni third-less salt wild rice
- 2cups reduced-sodium fat-free chicken broth, no msg
- 1
- 2tablespoons butter
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1(10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 1⁄2
- 1⁄4cup melted butter
- 1⁄2teaspoon paprika
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DIRECTIONS
- Spread rice in a 7" x 11" baking pan (corning dish).
- Add chicken broth and mushrooms; dot with 2 tablespoons butter.
- Place chicken breast in the center; sprinkle with garlic and onion powders.
- Spoon mushroom soup over all.
- Bake uncovered, at 350 degrees for 1 hour.
- Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
- Bake 15-20 minutes more or until asparagus is tender.
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