Cheesy Chicken Aspargus Casserole

  • Yield servings


2 teaspoons olive oil
2 -- 3 cloves garlic, minced
1 small onion, minced
1 large boneless chicken breast
2 cups chicken stock
1 -- chicken bouillon cube
1 small or 1/2 large bell pepper
-- (I like yellow in this recipe)
2 -- 3 basil leaves cut into small pieces
2 cups asparagus cut into 2" pieces
1/4 teaspoon cayanne pepper
1/4 teaspoon salt
1/4 -- fresh ground pepper
1/3 cup sour cream
3/4 cup shredded cheddar cheese
3/4 cup monterey jack cheese
1 1/2 cups instant cooking rice
1/2 -- bread crumbs
1 teaspoon butter


Preheat oven to 350
In large skillet over medium heat saute onion, garlic & chicken for 3-4 minutes. Add bell pepper, asparagus, cayanne pepper, salt & pepper – cook additional 3-4 minutes. Slowly pour chicken stock over mixture, add bouillon cube and rice. Reduce heat to low and cover for 5 minutes. Add cheeses, sour cream & basil, stir throughly.

Spray a 9 x 9 baking dish with non-stick cooking spray – spead misture evenly. Top with bread crumbs. Dot top with butter and bake for 20 minutes or until golden brown.

*This recipe works well with broccoli, just omit the asparagus and replace with 2 cups of broccoli flowerets.

Kids love this!



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