Poppy Seed Chicken and Asparagus Bake - Gluten Free

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READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 9x13
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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