Ingredients Jump to Instructions ↓

  1. 1 cup uncooked wild rice, rinsed

  2. 2 cups chicken broth

  3. 1 can (4 ounces) mushroom stems and pieces, undrained

  4. 6 tablespoons butter, divided

  5. 6 boneless skinless chicken breast halves

  6. 2 tablespoons onion soup mix

  7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  8. 1-1/2 pounds fresh asparagus, trimmed

Instructions Jump to Ingredients ↑

  1. Spread rice in a greased 13-in. x 9-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. Yield: 6 servings.


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