Reviewed: Oct. 6, 2011

This is a regular in our house. To bump up the flavor, I crush up about 1/4 cup of smoked almonds instead of the sliced almonds and add a generous amount of freshly ground black pepper. I also add about 1/2 cup of milk. It also goes great with biscuits instead of rice.

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Reviewer:

garden_gal

Reviewed: Feb. 27, 2011

This turned out great for my dinner party last night, though I did customize it. Instead of cans of soup or water, I used some vegetable stock combined with milk and yogurt. I pre-sauteed mushrooms with asparagus, and used pine nuts instead of almonds. The chicken and asparagus turned out so moist and delicious! I will definitely cook again.

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Reviewer:

jblosser

Reviewed: Dec. 23, 2009

This was a winner. A few modifications. I added fresh sliced mushrooms to the onions, and I didn't have cream of chicken soup, so used cream of celery instead. I read the reviews about adding a little milk or water and used half a can of milk with the condensed soup. Also after cooking the rice about half way, I mixed it in with the rest before baking. There were no leftovers. My husband gave it a 4 star rating.

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Reviewer:

bkienast

Reviewed: Oct. 22, 2009

I have to say I'm a little surprised by the 1-stars after this dish. I did make some changes, (seasoned chicken w/ garlic powder and Pappy's seasoning salt prior to browning, added sour cream to the soup mix along with water to thin it a little.) and did top w/almonds. My husband said it was awesome. Actually his exact words were, "This is delicious. Worthy of (insert local 5-star restaurant)." I thought the asparagus was overdone too, probably wouldn't allow it to cook as long with the onions next time...or not at all? Even so, I'm filing it in the 'favorites!'

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Reviewer:

MamaManda

Reviewed: Jun. 11, 2009

I would not make this again. I would prefer the pepperidge farm chicken and stuffing recipe with asparagus on the side

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Reviewer:

MEGPATRICK

Cooking Level: Intermediate

Home Town: Cohasset, Massachusetts, USA

Living In: Coos Bay, Oregon, USA

Reviewed: Feb. 12, 2009

This recipe was great because it was easily adaptable to the ingredients that I had laying around- cream of mushroom rather than cream of chicken (I did add milk), green beans in addition to the asparagus and Mrs. Dash in place of tarragon. Great recipe for an adaptable casserole.

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Reviewer:

CriticalMass

Cooking Level: Beginning

Home Town: Edmond, Oklahoma, USA

Living In: Beaumont, Texas, USA

Reviewed: Dec. 15, 2008

It was okay, but needs something to jazz it up a little bit. I added a little chicken broth as it was too thick. Also, if I make it again, I won't put the asparagus in until about 5 min before it is through baking. I prefer my asparagus a littlecrunchy. I didnt cook it at all until it went in the oven and it was still slightly overcooked. How about a little curry and fresh mushrooms?

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Reviewer:

sugarland

Cooking Level: Expert

Home Town: Lafayette, California, USA

Reviewed: Nov. 16, 2008

I also added whole milk and a jar of mushrooms. Since I don't do nuts, I put cheddar cheese on top and lacking tarragon I used thyme, and all together it was very wonderful :)

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Reviewer:

Laine

Reviewed: Nov. 13, 2008

My little Family loves this. It is so Quick and Easy. I add more butter and more Asparagus. and when I plate it I put grated Parmasian on it.

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Reviewer:

DNJTWIGG

Reviewed: Oct. 25, 2008

Maybe the person who rated this as bland didn't put something in or something. I thought this recipe was fantastic. I made a few variations though. First I like casserole's ready to eat, so I diced all of the chicken breasts. I also prefer using a casserole dish, so I opted to transfer the ingredients to a casserole dish before baking it. I layered the asparagus and onion on the bottom, layered the chicken all the way across and smoothed the chicken broth on the top of it with a cake frosting spatula. It cooked a little slower than the recipe stated, but it was fantastic, had a great flavor and we are eating the leftovers!

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