This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Fresh Asparagus and Chicken Casserole
Creamy Chicken Piccata and Asparagus
Wild Rice and Asparagus Chicken Breasts
Asparagus Chicken
Chicken Asparagus Casserole
more »
Top Related Articles
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Asparagus Tips
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Roasting Chicken
Chicken Soup's On
Related Collections
Chicken and Rice Casseroles
Fresh Asparagus
Asparagus
Chicken Breast Recipes
Chicken Casserole

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Creamy Chicken Asparagus Casserole

By: KMSMOKEY

"A nice one dish casserole. Tender asparagus and tarragon add a delicate note to this almond-topped delight!"

Rate/Review | Read Reviews (36)

What to Drink?
	Chardonnay

Prep Time:
25 Min

Cook Time:
35 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

Preheat oven to 375 degrees F (190 degrees C).
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.
Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
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.