Asparagus, Chicken, Wild Rice Casserole - cooking recipe

Ingredients
    1 (7 ounce) box Rice-A-Roni third-less salt wild rice
    2 cups reduced-sodium fat-free chicken broth, no msg
    1 (4 ounce) can mushrooms, with liquid
    2 tablespoons butter
    4 boneless chicken breast halves
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 (10 3/4 ounce) can cream of mushroom soup, undiluted
    1 1/2 lbs fresh asparagus, trimmed
    1/4 cup melted butter
    1/2 teaspoon paprika
Preparation
    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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