Chicken Asparagus Casserole - cooking recipe

Ingredients
    2 boneless skinless chicken breasts
    dried onion flakes
    1/4 cup butter or 1/4 cup margarine
    5 tablespoons flour
    1 teaspoon salt
    2 1/2 cups half-and-half cream
    1/4 teaspoon onion salt
    1 1/3 cups Minute Rice
    1/2 teaspoon pepper
    1 1/2 cups chicken broth
    4 (15 ounce) cans cut-up asparagus, drained
    1 1/2 cups shredded cheddar cheese
Preparation
    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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