Poppy Seed Chicken And Asparagus Bake - Gluten Free - cooking recipe

Ingredients

For the cream of chicken soup
1 1/2 cups chicken broth
1 1/4 cups milk
6 tablespoons cornstarch
1 -2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon parsley
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon black pepper
For the casserole
4 cups fresh asparagus (trim and cut into inch-long pieces)
1/2 onion, diced
1 tablespoon oil
1 1/2 cups uncooked rice (4 1/2c cooked rice)
5 cups cooked chicken, cubed, loosely packed
1 cup milk
1 cup sour cream
1 tablespoon poppy seed
1 cup Rice Chex, crumbs (blend or process 2 cups rice chex)
2 tablespoons butter

Preparation

(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.