Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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


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

about 1 cup each
329 calories; protein 26g; carbohydrates 29.6g; dietary fiber 3.7g; sugars 8.6g; fat 12.5g; saturated fat 4.2g; cholesterol 55.6mg; vitamin a iu 951.5IU; vitamin c 9mg; folate 145.1mcg; calcium 206.4mg; iron 2.2mg; magnesium 62.7mg; potassium 745.5mg; sodium 412.6mg; thiamin 0.4mg.

2 lean protein, 1 1/2 vegetable, 1 fat, 1 starch, 1/2 whole-milk dairy