Asparagus, Chicken, Wild Rice Casserole Recipe

Recipe By Slurrp

Asparagus, Chicken, Wild Rice Casserole is a hearty and nutritious dish that combines tender chicken, fresh asparagus, and wild rice in a creamy sauce. The chicken is seasoned with garlic, thyme, and lemon zest, then cooked until golden brown. The asparagus is blanched to retain its vibrant green color and crisp texture. The wild rice is cooked until tender and mixed with the chicken and asparagus, then topped with a creamy sauce and baked until bubbly. This casserole is perfect for a comforting family dinner or a potluck gathering.

4.2
12 Rating -
Rate
Non Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Asparagus, Chicken, Wild Rice Casserole
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ingredients serve

Ingredients for Asparagus, Chicken, Wild Rice Casserole Recipe

  • 0.33 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • 0.17 teaspoon Garlic Powder
  • 0.17 teaspoon Dried Thyme
  • 0.17 Zest Lemon
  • 0.33 tablespoon Olive Oil
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 cup Wild Rice
  • 0.33 cup Chicken Broth
  • 0.17 bunch Asparagus, Trimmed
  • 0.33 tablespoon Butter
  • 0.33 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • 0.08 cup Grated Parmesan Cheese, Plus Extra For Topping
  • As required Salt And Pepper, To Taste
  • as needed Chopped Fresh Parsley, For Garnish

Directions: Asparagus, Chicken, Wild Rice Casserole Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375��F (190��C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, add the garlic, thyme, and lemon zest. Cook for 1 minute, or until fragrant.
  • STEP 4.Add the chicken broth and wild rice to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
  • STEP 5.Meanwhile, blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
  • STEP 6.In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, or until lightly golden.
  • STEP 7.Gradually whisk in the milk and cook until the sauce thickens. Stir in the Parmesan cheese, salt, and pepper.
  • STEP 8.Slice the cooked chicken into bite-sized pieces.
  • STEP 9.In a large bowl, combine the cooked wild rice, sliced chicken, blanched asparagus, and creamy sauce. Mix well to combine.
  • STEP 10.Transfer the mixture to a greased baking dish and sprinkle with additional Parmesan cheese.
  • STEP 11.Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown.
  • STEP 12.Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Cooking Tips

  • You can use boneless, skinless chicken thighs instead of chicken breasts for a juicier and more flavorful result.
  • Feel free to add other vegetables like peas, carrots, or bell peppers to the casserole for extra color and texture.
  • If you prefer a crispy topping, you can sprinkle breadcrumbs or crushed crackers on top of the casserole before baking.

Storage and Serving

  • Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat the casserole in the oven at 350��F (175��C) until heated through.
  • Serve the casserole as a main dish with a side salad or steamed vegetables.
Nutrition
value
213
calories per serving
2 g Fat17 g Protein31 g Carbs5 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    17g
  • Carbs
    31g
  • Fiber
    5g

MacroNutrients

  • Carbs
    31g
  • Protein
    17g
  • Fiber
    5g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    3mg
  • Vitamin A
    81mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    167mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp