Rating: 4 stars 3.8
48 Ratings
  • 5 star values: 18
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 2

A nice one dish casserole. Tender asparagus and tarragon add a delicate note to this almond-topped delight!

Gallery

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.

  • Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.

  • Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.

Nutrition Facts

367 calories; protein 32g; carbohydrates 37.2g; fat 9.7g; cholesterol 73.9mg; sodium 406.2mg. Full Nutrition
Advertisement