Asparagus, Chicken, Wild Rice Casserole

Course : Chicken
Serves: 6
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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 / Directions:

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.


Nutritional Information:

151 Calories (kcal); 12g Total Fat; (69% calories from fat); 5g Protein; 7g Carbohydrate; 31mg Cholesterol; 665mg Sodium

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