Chicken Rice Asparagus Casserole
Savor the comforting flavors of this Chicken Rice Asparagus Casserole, a one-dish wonder that combines tender chicken, vibrant asparagus, and creamy, cheesy goodness for a meal that's both hearty and wholesome. Perfectly seasoned bite-sized chicken complements the earthy crunch of asparagus, while a rich blend of sharp cheddar and Parmesan cheeses melts over a bed of fragrant rice cooked in chicken broth. This simple yet satisfying casserole is assembled in just 20 minutes and bakes to golden perfection in under an hour. Ideal for busy weeknights or as a crowd-pleasing dish for family gatherings, this easy chicken casserole recipe is packed with flavor and nutrition. Serve it with a fresh side salad or crusty bread for a complete meal you'll want to make again and again!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 1 pound asparagus
- 1 cup uncooked white rice
- 2.5 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1.5 cups (shredded) sharp cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Season the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of pepper, and garlic powder. Cook the chicken for 3-4 minutes per side until golden brown but not fully cooked through. Remove from the heat and set aside to cool. Once cool enough to handle, cut the chicken into bite-sized pieces.
Trim the tough ends off the asparagus and cut the stalks into 1-inch pieces.
In a medium bowl, mix the uncooked rice, chicken broth, cream of mushroom soup, 1 cup of shredded cheddar cheese, onion powder, paprika, and the remaining salt and pepper until smooth.
Pour the rice mixture into the prepared baking dish. Spread the chicken pieces and asparagus evenly across the top.
Cover the casserole tightly with aluminum foil and bake for 40 minutes.
Carefully remove the foil and sprinkle the remaining 0.5 cup of cheddar cheese and Parmesan cheese over the top. Return the casserole to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbling. The rice should be fully cooked by this point.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired and enjoy!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 6181 mg | 269% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 18.6 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 2141 mg | 165% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
