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.