Chicken Asparagus Casserole
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.
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READY IN: 2hrs
SERVES: 6
YIELD: 1 Casserole
UNITS: US
INGREDIENTS
Nutrition- dried onion flakes
- 5tablespoons flour
- 1teaspoon salt
- 2 1⁄2cups half-and-half cream
- 1⁄4teaspoon onion salt
- 1 1⁄3cups Minute Rice
- 1⁄2teaspoon pepper
- 1 1⁄2cups chicken broth
- 4
- 1 1⁄2cups shredded cheddar cheese
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DIRECTIONS
- Place chicken breasts on lg.
- piece of foil.
- Sprinkle generously with onion flakes.
- Wrap up to completely enclose and bake at 350 for 1 hour.
- Remove and set aside till cool enough to handle.
- Melt butter in medium saucepan over medium heat.
- Add 1/2 of the salt and all of the flour.
- Whisk till smooth.
- Slowly add half-n-half and whish until thick and creamy (gravy consistency).
- Cut chicken up into medium chunks and set aside.
- In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
- Pour chicken broth over.
- Sprinkle with half the cheese.
- Place asparagus on top.
- Place cut-up chicken on asparagus.
- Pour cream sauce over all.
- Leave in layers-Do NOT mix together.
- Sprinkle with remaining cheese.
- Bake, uncovered on 375 for about 30 minute or until bubbly.
- Let stand for 5 minute before serving.
- Enjoy!
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