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.

Karen Rankin
Source:, January 2020


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 26g 52% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 3.7g 15% DV; sugars 8.6g; fat 12.5g 19% DV; saturated fat 4.2g 21% DV; cholesterol 55.6mg 19% DV; vitamin a iu 951.5IU 19% DV; vitamin c 9mg 15% DV; folate 145.1mcg 36% DV; calcium 206.4mg 21% DV; iron 2.2mg 12% DV; magnesium 62.7mg 22% DV; potassium 745.5mg 21% DV; sodium 412.6mg 17% DV; thiamin 0.4mg 37% DV.


Rating: 5 stars
I love that this creamy chicken dinner takes so little time to prep! Read More