CHICKEN ASPARAGUS AND RICE CASSEROLE | Easy Chicken And Rice Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and costs.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Prepare one box of Uncle Ben's wild rice mix according to package instructions.

Slice 1.5 pounds of boneless skinless chicken breasts in half horizontally and season with salt and pepper.

In a bowl, mix together 1 can of cream of mushroom soup with 1/4 cup of milk until well combined.

In another bowl, mix 1/2 cup of breadcrumbs with 3 tablespoons of melted butter.

Heat olive oil over medium high heat and sear the chicken until browned on both sides (does not need to be cooked through).

Trim one bunch of asparagus and place them in a baking dish.

Spread the prepared wild rice mixture over the asparagus.

Place the seared chicken on top of the rice.

Pour the cream of mushroom soup mixture over the chicken.

Sprinkle 1 cup of shredded cheddar cheese over the top.

Sprinkle the breadcrumb mixture on top.

Heat the oven to 350 degrees and bake for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens