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Creamy Chicken Asparagus Casserole

SUBMITTED BY: KMSMOKEY

"A nice one dish casserole. Tender asparagus and tarragon add a delicate note to this almond-topped delight!"
PREP TIME  25 Min
COOK TIME  35 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 teaspoon unsalted butter
  • 4 skinless, boneless chicken breast halves
  • 1 onion, finely diced
  • 1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
  • 1 teaspoon dried tarragon
  • 1 1/2 cups cream of chicken soup
  • 1/4 cup sliced almonds
  • 1 1/3 cups water
  • 2/3 cup uncooked long grain white rice

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.
  3. Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
  4. Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by Kyle Audette
What a wonderful combination! My family absolutely LOVES this dish! Kudos to Kathy! :)

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2003 by JOAN3424
This was so delicious! I also added about 1/2 soup can of milk, a can of sliced mushrooms and parmesan cheese. It was excellent!

7 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2003 by CELESTIE
We enjoyed this recipe, but I would make a few changes if I were to make it again. The condnsed chicken soup really stayed quite lumpy. I think I would add some milk to the condensed soup and mix really well before pouring it over the dish. Also, I added some red peppers to the dish for some color and because I had them! It wasn't too kid friendly in our house because of the asparagus, but I made it because of the asparagus!

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 370

  • Total Fat: 9.8g
  • Cholesterol: 74mg
  • Sodium: 408mg
  • Total Carbs: 37.8g
  •     Dietary Fiber: 4.3g
  • Protein: 32.1g

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