Chicken And Asparagus Over Wild Rice 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, ASPARAGUS, BROCCOLI, WILD RICE, & CHEESE DISH

Steps:

• Melt butter in large frying pan. Saute onions til glassy. Add soup and stir well. Add cheese and mix til melted. Remove from heat.
• In a lightly greased 13 x 9 glass dish spread rice evenly over bottom of dish.
• Spread asparagus and broccoli over rice layer.
• Pour 1/3 of cheese sauce over asparagus and broccoli and spread evenly.
• Spread chicken on top of cheese sauce and top with remaining sauce.
• If desired, sprinkle more shredded cheese on top.
• Bake at 350 for 30 min or until hot & bubbly.

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.

LEMON CHICKEN AND ASPARAGUS OVER RICE

Steps:

• In a large non-stick skillet, heat 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 mushrooms and cook for 1 minute.
• Stir in the zest, lemon pepper, salt and pepper.
• Add the liquids, bring to a simmer.
• Cover and cook for 3 minutes.
• Serve immediately over hot rice.

CREAMY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Grease a 9x13 baking dish.
• Spread wild rice on the bottom of the dish.
• In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
• Top the rice with the chicken and asparagus and 1 cup of cheese.
• Combine the soups, miracle whip, eggs, lemon juice, whisk together.
• Spread soup mixture on top.
• Then top with remaining cheese and then crushed croutons.
• Finally, spoon melted butter over croutons.
• Bake at 350 degrees for 45 minutes to an hour.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.