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I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then—with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.
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Originally published as Asparagus, Chicken, Wild Rice Casserole in Country Woman March/April 1991, p33
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Reviewed on Jan. 28, 2012 by williamsegraves
Just like mrswoods05's niece and nephew said, this was really tasty! :D
Reviewed on Dec. 05, 2011 by kodak853
Overall this recipe was really good. I sort of guessed on the rice and bought a box of uncle Ben's, it wasn't exactly a cup and I should adjusted the chicken broth. I felt like there was too much butter also. I added some jarred garlic to the chicken broth, thought it was a tasty addition. Will use more asparagus next time.
Reviewed on Apr. 15, 2011 by Jones1228
I didn't measure the onion soup and just sprinkled over the chicken it was just a little bit salty (my fault) overall very good recipe.
Reviewed on Mar. 21, 2011 by mrswoods05
I made this one time when my niece and nephew were visiting. The 6 year old told me it was "really tasty". Not a bad complement!
Reviewed on Dec. 20, 2007 by jverly
I'm guessing it should be 1/4 cup butter!
Reviewed on Dec. 12, 2007 by Anonymous
I think 14 cups of melted butter is a misprint. Hopefully! Can anyone correct this?
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