Lemon Garlic Chicken Asparagus Casserole
Ingredients:
1 Tablespoon Butter
4 Lemon Garlic boneless skinless chicken breasts
1 onion finely chopped
1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 Can cream of chicken soup
1/4 Cup sliced almonds
1 package Rice river calico rice mix (prepared according to directions)
Instructions:
Preheat oven to 375 degreesMelt 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. Pour soup over the chicken.
Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
Meanwhile, cook the rice according to package directions.. Serve chicken and asparagus over rice.
This recipe works well with several of our marinated chicken flavors.
