Shelly's Recipe

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

1 cup wild rice, uncooked
2 cups chicken broth
1 (4 oz) can mushrooms, undrained
2 tablespoons butter or margarine
6 whole boneless skinless chicken breast halves
1/2 envelope onion soup mix
1 (10.75 oz) can condensed cream of mushroom soup, undiluted
1 1/2 pounds fresh asparagus, trimmed
4 tablespoons butter or margarine, melted
Paprika

Spread wild rice in an 11x7x2-inch baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Place chicken in the center of the baking dish; sprinkle with soup mix. Spoon (undiluted) soup over all.

Bake, uncovered, at 350 degrees F for 1 hour.

Arrange asparagus around outer edges of dish. Brush melted butter over asparagus. Sprinkle with paprika.

Bake 15-20 minutes more or until asparagus is tender.

Makes 6 servings