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Chicken Rice and Asparagus Casserole

2 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 1/2 cups homemade cream of mushroom soup or 1 can organic
  • 1 1/4 cups soaked and cooked wild rice
  • 24 asparagus spears
  • 4 4 oz. boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder or 2 cloves fresh garlic finely chopped
  • 4 oz. Monterrey Jack cheese shredded

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a bowl, combine soup mix and 1 can of water.
  • Spread prepared rice in a casserole dish.
  • Arrange the asparagus spears on top of the rice.
  • Lay the chicken breasts on top of the asparagus.
  • Pour soup mixture on top of the chicken breasts.
  • Sprinkle on shredded cheese.
  • Cover with aluminum foil.
  • Bake for 40 minutes, or until chicken is completely cooked and has reached an internal temperature of 165 degrees F.