Chicken and Asparagus Casserole


  • 5 Tbsp. flour
  • 1 1/2 cups sharp cheese, grated
  • 1 tsp. salt
  • 1 1/2 cups asparagus (or broccoli), cooked
  • 1/2 tsp. onion salt
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  • 1/2 cup butter, melted
  • 2 1/2-3 cups cooked chicken, sliced
  • 2 1/2 cups light cream
  • 1 1/3 cups minute rice
  • 2 Tbsp. slivered almonds,toasted
  • 1 1/2 cups chicken broth
  • 1/2 tsp. pepper


Preheat over to 375 degrees F degrees F. Sift flour, 1/2 of salt, and onion salt into melted butter. Stir in cream. Cook, stirring until thick. Pour rice into a 2-quart shallow baking dish (I use a 9x13 inch dish). Combine broth, remaining salt, and pepper; pour over rice. Sprinkle 1/2 of the cheese over rice. Top with asparagus (or broccoli); then chicken. Pour over cream sauce and sprinkle with remaining cheese. Bake, uncovered, about 30 minutes, then top with slivered almonds.


By Trudy from Springfield, IL


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