Asparagus, Chicken and Wild Rice Casserole


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This is a filling casserole dish with a lovely splash of green. Asparagus arranged over the top make for a pretty presentation and a tasty crunch.

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  • 1 C. uncooked wild rice, rinsed
  • 2 C. chicken broth
  • 1 4 oz. can mushrooms with liquid
  • 2 Tbs. butter or margarine
  • 6 boneless chicken breast halves
  • 1/2 pkg. onion soup mix
  • 1 can cream of mushroom soup, undiluted
  • 1 1/2 lb. fresh asparagus, trimmed
  • 1/4 C. butter or margarine melted
  • Paprika

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Spread rice in a 7x11-inch baking pan. Add the chicken broth and mushrooms; dot with 2 Tbs. 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 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.

Yield: 6 servings

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