Name: Creamy Mushroom, Chicken & Asparagus Bake
Prep time: 20 min
Total time: 35 min
Ingredients: 1.5 tablespoons extra-virgin olive oil, plus 1 1/2 teaspoons, divided; 2 (8 ounce) packages sliced fresh button mushrooms; 1 cup chopped yellow onion; 3 tablespoons all-purpose flour; 2.5 cups whole milk; 2 teaspoons chopped fresh tarragon; 0.5 teaspoon salt; 0.5 cup finely grated Parmesan cheese, divided; 1 pound fresh asparagus, trimmed and cut into 1 inch pieces; 1 (8.8 ounce) pouch precooked microwaveable whole-grain brown rice or 1 1/2 cups cooked brown rice; 2 cups chopped cooked chicken breast; 0.25 cup whole-wheat panko breadcrumbs

Creamy Mushroom, Chicken & Asparagus Bake

3.7

(7)

7 Reviews

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

Updated on January 6, 2020

Prep Time:

20 mins

Additional Time:

15 mins

Total Time:

35 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Egg Free Nut-Free High Calcium Soy-Free Bone Health Healthy Aging

Jump to Nutrition Facts

Ingredients

1 ½ tablespoons extra-virgin olive oil, plus 1 1/2 teaspoons, divided
2 (8 ounce) packages sliced fresh button mushrooms
1 cup chopped yellow onion
3 tablespoons all-purpose flour
2 ½ cups whole milk
2 teaspoons chopped fresh tarragon
½ teaspoon salt
½ cup finely grated Parmesan cheese, divided
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 (8.8 ounce) pouch precooked microwaveable whole-grain brown rice or 1 1/2 cups cooked brown rice
2 cups chopped cooked chicken breast
¼ cup whole-wheat panko breadcrumbs

Directions

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 (per serving)

329	Calories
13g	Fat
30g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 4g	13%
Total Sugars 9g
Protein 26g	52%
Total Fat 13g	16%
Saturated Fat 4g	21%
Cholesterol 56mg	19%
Vitamin A 952IU	19%
Vitamin C 9mg	10%
Folate 145mcg	36%
Sodium 413mg	18%
Calcium 206mg	16%
Iron 2mg	12%
Magnesium 63mg	15%
Potassium 746mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.