Asparagus, chicken and wild rice casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice -- uncooked |
| Rinsed | ||
| 2 | cups | Chicken broth |
| 1 | can | Mushrooms -- with liquid 4 |
| Oz | ||
| 2 | tablespoons | Butter or margarine |
| ½ | pack | Onion soup mix |
| 1 | can | Cream of mushroom soup -- |
| Undiluted 10 3/4 oz | ||
| 6 | eaches | Chicken breast halves |
| Without skin -- boneless | ||
| ½ | pounds | Asparagus -- fresh trimmed |
| ¼ | cup | Butter or margarine |
| Paprika | ||
Directions
Spread rice in a 7x11 inch baking pan. Add the chicken broth and mushrooms; dot with 2 tablespoons butter. Place chicken breasts in the center of the baking dish; sprinlke with the onion soup mix.
Spoon mushroom soup over all. Bake, uncovered, at 350 deg. for 1 hour. Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 min. more or until asparagus is tender. Yield: 6 servings.
Recipe By : Country Woman
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