Baked Chicken and Asparagus Casserole

This may not be the most beautiful dish, but it is good and easy to put together.  This recipe is from The Best of Clean Eating cookbook.






Baked Chicken and Asparagus Casserole

1 can Campbell’s condense 98% fat-free cream of broccoli soup
1 can water
1.25c cooked wild rice
24 asparagus spears
4 oz chicken breasts
oz low-fat Monterey Jack cheese, shredded

Preheat oven to 350. In a bowl, whisk together water and soup.

Spread rice in a 13×9 casserole. Arrange asparagus stalks lengthwise atop rice, then lay chicken breasts on top. Pour soup mixture over everything and sprinkle with cheese. Cover with aluminum foil and bake for 40 minutes or until chicken is cooked through

2 thoughts on “Baked Chicken and Asparagus Casserole

  1. it says to whisk together soup and water in first step. Water is not listed in the ingredients….how much water? Or am I missing something?

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