Creamy Chicken Asparagus Casserole

A nice one dish casserole. Tender asparagus and tarragon add a delicate note to this almond-topped delight!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 367 Calories

Ingredients

• ¼ cup sliced almonds
• 1 ⅓ cups water
• 1 onion, finely diced
• 4 skinless, boneless chicken breast halves
• 1 teaspoon unsalted butter
• 1 teaspoon dried tarragon
• 1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
• 1 ½ cups cream of chicken soup
• ⅔ cup uncooked long grain white rice

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.

Step 3

Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.

Step 4

Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.