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I absolutely love fixing recipes that are not only easy and quick to prepare but are delicious and satisfying as well. And I am particularly fond of casseroles….particularly during the cooler months of the year! This chicken rice and asparagus casserole is simple and delicious, too! I don’t really use asparagus much. But I was intrigued by the idea of pairing these ingredients.
It is based on an old recipe that I had in my recipe box. I think it probably came from an old magazine and was passed down to me from my mother. The original called for canned condensed soup. But now, I’ve changed it to include homemade cream of mushroom soup, which is much more whole food-oriented. Of course, not everyone is going to want to make homemade cream of mushroom…and that’s okay! Feel free to use a good organic cream of mushroom soup instead. There are some really great ones on the market. Just look for a brand that is clean and doesn’t have a lot of extra additives! Completely yummy!
Make this chicken rice and asparagus casserole recipe gluten-free by using gluten-free cream of mushroom soup! If you use homemade, grain-free cream of mushroom soup, you can technically make this dish grain-free as well!
Need a good side dish? Try this fall harvest salad!
Chicken Rice and Asparagus Casserole
Ingredients
- 1 1/2 cups homemade cream of mushroom soup or 1 can
- 1 1/4 cups wild rice soaked and cooked
- 18 fresh asparagus spears. cut Or 1 can of cut asparagus spears, drained
- 1 lb boneless, skinless chicken breasts
- 1 tsp sea salt
- 1/2 tsp garlic powder or 2 cloves fresh garlic finely chopped
- 1/2 tsp onion powder
- 6 oz. Monterrey Jack cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- Lay the chicken breasts on the bottom of a greased casserole dish.
- In a bowl, combine soup, cooked rice, seasonings, and 1 can of water.
- Slice up the asparagus and add it to the soup mixture, or add the can of asparagus and mix well.
- Pour soup mixture on top of the chicken breasts.
- Sprinkle on shredded cheese.
- Cover with aluminum foil.
- Bake for 40 minutes, or until chicken is completely cooked and has reached an internal temperature of 165 degrees F.
I have made this twice. The first time I followed the recipe exactly and it was very bland. The second time I made it I sliced the asparagus, added salt, pepper, onion and garlic powder, rotisserie chicken, soup, rice and Cajun seasoning, mixed everything together and put it in the casserole pan and topped with the cheese. It was much better. 4.7 stars the 2nd time around. Thanks for the recipe