Asparagus, Chicken, Wild Rice Casserole |
 |
| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
6 |
|
| |
Ingredients:
| 1 |
cup |
uncooked wild rice -- rinsed |
| 2 |
cups |
chicken broth |
| 1 |
can |
mushrooms -- undrained (4-ounce) |
| 2 |
tablespoons |
butter or margarine |
| 6 |
medium |
boneless chicken breast halves |
| 1/2 |
package |
onion soup mix |
| 1 |
can |
cream of mushroom -- (10-3/4-ounce) soup -- undiluted |
| 1 1/2 |
pounds |
fresh asparagus -- trimmed |
| 1/4 |
cup |
butter or margarine -- melted |
| 1 |
teaspoon |
paprika |
|
| |
Preparation:
Spread rice in a 11-in. x 7-in. x 1-1/2-in. baking pan. Add the chicken broth and mushrooms; dot with 2 tablespoons butter. Place chicken breasts in the center of the baking dish; sprinkle with the onion soup mix. Spoon mushroom soup over all. Bake, uncovered, at 350 degrees F. for 1 hour. Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes more or until asparagus is tender. |
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Nutritional Information:
151 Calories (kcal); 12g Total Fat; (69% calories from fat); 5g Protein; 7g Carbohydrate; 31mg Cholesterol; 665mg Sodium |