Asparagus Chicken Wild Rice Casserole Recipes

ASPARAGUS, CHICKEN AND WILD RICE CASSEROLE RECIPE

Steps:

• Spread rice in a 7x11-inch baking pan.
• Add the chicken broth and mushrooms; dot with 2 tbsp. butter.
• Place chicken breasts in the center of 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 15-20 minutes more or until asparagus is tender.

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE

Steps:

• Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

CHICKEN AND ASPARAGUS OVER WILD RICE

Steps:

• Spray a large non-stick skillet with cooking spray. Add the shallots and cook until tender, about 1 minute.
• Add chicken, cooking until no pink remains.
• Add the garlic and cook, stirring, for about a minute. Spoon chicken mixture into a bowl and set aside.
• Add asparagus to the skillet and cook over medium heat, stirring, 6-8 minutes, until asparagus is bright green and starting to tender.
• Add wine and cook, stirring, until it evaporates. Remove asparagus to the chicken bowl.
• Remove pan from heat. In a small bowl, combine the cornstarch and skim milk, mixing well. Add it to the pan along with the chicken broth and return pan to heat. Cook, stirring constantly, until mixture thickens, about 3 minutes.
• Return chicken and asparagus to the pan and mix with the sauce. Continue to simmer, stirring occasionally, for another 5-10 minutes.
• Serve chicken and asparagus over the wild rice, drizzle with lemon juice to taste.

ASPARAGUS AND LEMON CHICKEN WITH RICE

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

CHICKEN RICE ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• 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.
• Place chicken breasts into the casserole dish and mix ingredients over the chicken.
• Place asparagus stalks across the casserole dish, making sure the stalks are coated in the mixture and remain on top.
• Cover dish and bake for an hour and a half at 350 degrees.
• Serve chicken with rice and asparagus as sides.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
• Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
• The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
• In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
• As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

ASPARAGUS CHICKEN CASSEROLE

Steps:

• Layer in baking dish your chicken. Next layer your asparagus. Now mix the mayonnaise, lemon juice and chicken soup. Add this as your third layer. Next add the crushed Ritz crackers and drizzle with butter. Bake at 350 for 30 minutes.

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE

Steps:

• Spread rice in a 7" x 11" baking pan (corning dish).
• Add chicken broth and mushrooms; dot with 2 tablespoons butter.
• Place chicken breast in the center; sprinkle with garlic and onion powders.
• Spoon mushroom soup over all.
• Bake uncovered, at 350 degrees for 1 hour.
• Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
• Bake 15-20 minutes more or until asparagus is tender.

CHICKEN ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350°F.
• Saute chicken; season with pepper.
• Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
• Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
• Serve!

ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.