Asparagus, Chicken and Wild Rice Casserole Recipe - Healthy chicken casserole recipes

Author: Vernon Crosby  

Whip this up anytime you have leftover chicken or cooked brown rice to spare. This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce.

Creamy Mushroom, Chicken & Asparagus Bake

Creamy Mushroom, Chicken & Asparagus Bake
This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare.
Provided by: Karen Rankin
Total time: 35 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
  • 1 ½ tablespoons extra-virgin olive oil, plus 1 1/2 teaspoons, divided
  • 2 (8 ounce) packages sliced fresh button mushrooms
  • 1 cup chopped yellow onion
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 2 teaspoons chopped fresh tarragon
  • ½ teaspoon salt
  • ½ cup finely grated Parmesan cheese, divided
  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 (8.8 ounce) pouch precooked microwaveable whole-grain brown rice or 1 1/2 cups cooked brown rice
  • 2 cups chopped cooked chicken breast
  • ¼ cup whole-wheat panko breadcrumbs
Nutrition:
  • Calories: 329.1 calories
  • Carbohydrate: 29.6 g
  • Cholesterol: 55.6 mg
  • Fat: 12.5 g
  • Fiber: 3.7 g
  • Protein: 26 g
  • Saturated Fat: 4.2 g
  • Sodium: 412.6 mg
  • Sugar: 8.6 g
How to cook:
  1. Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
  2. Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.
Notes: Fresh Asparagus and Chicken Casserole [Video], 3 days ago · Fresh Asparagus and Chicken Casserole · Meat. 1 cup Chicken meat, cooked · Produce. 1 Duration: 0:46Posted: 3 days ago

CHICKEN ASPARAGUS AND RICE CASSEROLE

Place asparagus onto a baking dish and season with salt and pepper. Spread rice over the Duration: 4:08

Asparagus, Chicken and Wild Rice Casserole Recipe

Asparagus, Chicken and Wild Rice Casserole Recipe
Casseroles are the easiest to do in the cookbook and for a nice healthy touch to it, we've added some asparagus chicken in this savory casserole dish.
Provided by: Recipes.net Team
Total time: 90 minutes
Cook time: 80 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: A
Number of ingredients: 10
Ingredients:
  • 6 halves boneless chicken breast
  • 1 cup rinsed, uncooked wild rice
  • 1 ½ lb trimmed, fresh asparagus
  • 1 can undiluted cream of mushroom soup
  • 2 cup chicken broth
  • 14 oz with liquid mushrooms
  • 2 tbsp or margarine butter
  • ½ pkg onion soup mix
  • ¼ cup melted,or margarine butter
  • paprika
Nutrition:
  • Calories: 519.00kcal
  • Carbohydrate: 28.00g
  • Cholesterol: 147.00mg
  • Fat: 19.00g
  • Fiber: 4.00g
  • Protein: 58.00g
  • Saturated Fat: 4.00g
  • Serving Size: 6.00 serving
  • Sodium: 1,057.00mg
  • Sugar: 3.00g
How to cook:
  1. Spread rice in a 7x11-inch baking pan.
  2. Add the chicken broth and mushrooms; dot with 2 tbsp. butter.
  3. Place chicken breasts in the center of baking dish; sprinkle with the onion soup mix.
  4. Spoon mushroom soup over all.
  5. Bake, uncovered at 350 degrees F for 1 hour.
  6. Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
  7. Bake 15-20 minutes more or until asparagus is tender.
Notes: Cheesy Chicken Asparagus Casserole {Healthy Dinner!}, A healthy chicken and asparagus casserole with a creamy cheese sauce. Your entire family will love this dish! Use quinoa to make it gluten free.

Chicken Asparagus Bake

Chicken Asparagus Bake
Get dinner on the table in less than half an hour with this easy make ahead chicken asparagus bake. Perfect for weeknight family suppers.
Provided by: Sharla
Total time: 20 minutes
Cook time: 20 minutes
Yields: 6 servings
Number of ingredients: 8
Ingredients:
  • 2 1/2 cups rice (cooked)
  • 1 cup chicken (cooked and diced)
  • 1 cup asparagus (chopped, fresh or frozen)
  • 1/2 can cream of mushroom soup* ((5 oz.))
  • 1/2 can cream of chicken soup* ((5 oz.))
  • 1 cup cheddar cheese (shredded)
  • salt and pepper
  • optional: 2 slices of cooked bacon (crumbled)
Nutrition:
  • Calories: 265 kcal
  • Serving Size: 1 serving
How to cook:
  1. Assembly instructions:
  2. Cook the rice according to package directions.
  3. Cook and cube the chicken. Mix them along with the other ingredients together in a large bowl.
  4. Put it into a large resealable bag and seal it. Lay flat and freeze.
  5. Cooking instructions:
  6. Thaw.
  7. Pour into a greased casserole dish. Bake at 375° for 20 minutes.
Notes: Chicken Asparagus Bake Freezer Meal, Chicken Asparagus Bake Recipe: · 2 1/2 cups rice cooked · 1 cup chicken cooked and diced · 1 cup asparagus chopped, fresh or frozen · 1/2 can cream

Chicken Rice Asparagus Casserole

Chicken Rice Asparagus Casserole
Many flavors mixed together to compliment the moist and tender chicken breasts. This can be easily adapted and ingredients can be added or removed.
Provided by: FitNLeanStud
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 10
Ingredients:
  • 2 (6 ounce) packages broccoli and cheese flavored rice mix
  • 2 (10 3/4 ounce) cans chicken broth
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (12 ounce) jar mushrooms, drained
  • 1 (6 ounce) can black olives, diced into thirds
  • 1/2 white onion, chopped
  • 1 bunch asparagus, about 25 stalks
  • 1/3 cup heavy cream (half and half is an option)
  • 1 cup white wine
  • 2 -3 boneless skinless chicken breasts, cut into halves
Nutrition:
  • Calories: 429.5 calories
  • Fat: 20.7 grams
  • Saturated Fat: 7.2 grams
  • Cholesterol: 61.4 milligrams
  • Sodium: 1854 milligrams
  • Carbohydrate: 27.2 grams
  • Fiber: 4.8 grams
  • Sugar: 5.7 grams
  • Protein: 26.5 grams
How to cook:
  1. Preheat oven to 350 degrees.
  2. In a large casserole dish, mix together the 2 packages of rice, chicken broth, cream of mushroom, mushrooms, olives, onion, cream, and white wine. Stir until all is mixed well.
  3. Place chicken breasts into the casserole dish and mix ingredients over the chicken.
  4. Place asparagus stalks across the casserole dish, making sure the stalks are coated in the mixture and remain on top.
  5. Cover dish and bake for an hour and a half at 350 degrees.
  6. Serve chicken with rice and asparagus as sides.
Notes: Creamy Asparagus and Rice Casserole, Combine the rice, cheese sauce and asparagus pieces in a large bowl and transfer to the prepared baking dish. Smooth the top and arrange the 7
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