Stuffed Swiss Chicken Casserole

Stuffed Swiss Chicken Casserole

Mandy Strickland

"This started out a recipe from the Betty Crocker website, and I thought the asparagus would be a nice touch. Hope you enjoy!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. Stir boiling water, rice and rice seasoning mixes in baking dish.
  3. Cut chicken breasts in half lengthwise; place 2 asparagus spears on top of each; wrap with a ham slice. Stir bell pepper into rice. Place wrapped chicken over rice. Cover with foil. Bake 40 to 45 minutes; uncover and bake about 10 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut.
  4. Top each chicken breast with cheese. Bake uncovered 3 to 4 minutes or until cheese is melted.


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