Asparagus Chicken And Wild Rice Casserole Recipes

CHICKEN & ASPARAGUS CASSEROLE

Steps:

• Grease a 9x13 inch pan. Preheat oven to 350.
• Spread the rice in the bottom of the pan.
• Slice the ends off of the asparagus and spread them in a layer on top of the rice.
• Layer the chicken on top of the asparagus. Season with salt and pepper.
• In a small bowl, mix the cream of chicken soup and water together. Pour over the chicken.
• Sprinkle with bacon bits and cheddar cheese.
• Bake for 35-40 minutes or until chicken is cooked thoroughly and asparagus is tender.

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 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 AND WILD RICE CASSEROLE

Steps:

• Cook the long-grain and wild rice mixes according to the package directions. Set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
• In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
• Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CHICKEN RICE DISH

Steps:

• In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed. , Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon zest if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture.

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.

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.

FRESH ASPARAGUS AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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!

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.