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Asparagus, Chicken, Wild Rice Casserole

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.
  • Total Time
    Prep: 10 min. Bake: 1-1/4 hours
  • Makes
    6 servings

Ingredients

  • 1 cup uncooked wild rice, rinsed
  • 2 cups chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 6 tablespoons butter, divided
  • 6 boneless skinless chicken breast halves
  • 2 tablespoons onion soup mix
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 pounds fresh asparagus, trimmed

Directions

  • Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top.
  • Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

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Reviews

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Average Rating:
  • PatWTS
    Apr 5, 2018

    Good but too salty for me. Next time I will use fresh mushrooms and skip the canned mushrooms and mushroom soup. I will also thicken the chicken broth a little bit and add some fresh chopped onions and skip the salty onion soup mix.

  • heaty89
    Apr 12, 2015

    Very good weeknight dinner recipe, and very easy. I made it exactly how the recipe says to, and it turned out delicious.

  • sweetlu62
    Mar 11, 2014

    Love this!! I however did modify this recipe a little bit...instead of regular rice I used the new Minute Rice multi-grain medly ( which is a mixture of brown rice, red rice , wild rice and quinoa) I used one package which is one cup of rice....I only dotted it with a few dots of butter , I didn't have mushrooms but I had a big portabella which I diced up and only used 1 tablespoon of onion soup. I added a bit of milk to my soup to make it creamy and I cut up my asparagus and sauted it in the butter for a little while . also I used chicken tenders instead of big chicken breasts, I think they cook faster and so does the instant rice...turned out beautiful...my husband said it was the best casserole he's ever had! Oh I also sprinkled a a little pepper and garlic powder in with my soup. Wonderful!!!

  • JudithRN3
    Jan 6, 2014

    This is an old old recipe: used 3 tbsp. butter (total) and additional 1/3 c water (I always use 3 tb sour cream and 2 tb water, An e xcellent recipe! I also vary from cream of mushroom soup to cream of chicken soup!--both very good.

  • yummyme
    Jul 8, 2013

    I cooked this recipe for the first time for myself and my son and we loved it! Next time I cook it i wont put as much onion soup mix. Other than that it was yummy.

  • Lyann 72
    Jun 11, 2013

    We just loved it. Will make again.

  • database
    Feb 19, 2013

    Very tasty. I only dotted 1 Tblsp of butter in the rice and 2 1/2 Tblsp of butter on the asparagus after reading the reviews about too much butter. These amounts worked fine. Only downside was that my wild rice came out crunchy. Will try par boiling the wild rice next time.

  • cgisi
    Dec 12, 2012

    This is one of my family's favorite recipes. Even the kids love it and it's so easy!

  • Femminapsicotic
    Sep 4, 2012

    This was delicious!

  • williamsegraves
    Jan 28, 2012

    Just like mrswoods05's niece and nephew said, this was really tasty! :D