This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare. Source: EatingWell.com, January 2020

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Ingredients

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Directions

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  • Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.

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  • Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.

Nutrition Facts

329 calories; 12.5 g total fat; 4.2 g saturated fat; 56 mg cholesterol; 413 mg sodium. 745 mg potassium; 29.6 g carbohydrates; 3.7 g fiber; 9 g sugar; 26 g protein; 952 IU vitamin a iu; 9 mg vitamin c; 145 mcg folate; 206 mg calcium; 2 mg iron; 63 mg magnesium;

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