Ingredients for Asparagus Chicken Wild Rice Casserole
- 1 (6 ounce) package Rice A Roni Third Less Salt Wild Rice
- 2 cups Reduced Sodium Fat Free Chicken Broth (or water)
- Mushrooms (not called for in recipe)
- 1 tablespoon Butter
- 1 pound Boneless Chicken Breast Halves, cut into 1-inch pieces
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 (10.75 ounce) can Cream Of Mushroom Soup
- 1 pound Fresh Asparagus, tough ends removed and cut into 1-inch pieces
- Paprika (not called for in recipe)
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
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How to Make Asparagus Chicken Wild Rice Casserole
- Preheat oven to 375°F (190°C).
- Cook wild rice according to package directions. Set aside.
- While rice cooks, melt butter in a large skillet over medium heat. Add chopped chicken and cook until browned.
- Add chopped asparagus and cook for 5-7 minutes, until tender-crisp.
- Stir in cream of mushroom soup, milk, and seasonings (salt, pepper, garlic powder, onion powder).
- In a large bowl, combine cooked wild rice, chicken and asparagus mixture, and shredded cheddar cheese.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 60-70 minutes, or until bubbly and heated through.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
13g
Fat
47g
Carbs
3g
