Cheesy Chicken and Asparagus Bake Recipe

By | June 13, 2011

Cheesy Chicken and Asparagus Bake Recipe

  • 1 cup brown rice, cooked according to package directions
  • 1 lb asparagus, chopped into 1 inch pieces
  • 2 cups diced cooked chicken breast
  • 2 cups cream of chicken soup (homemade preferable)
  • 8 oz sharp cheddar, grated (Cabot’s 50% reduced fat cheddar is a good choice)
  • 1/4 cup green onions
  • 1/2 cup sunflower seeds, unsalted

Spread rice into a 9×13 inch pan. Layer with asparagus. Lay chicken breasts on top. Pour chicken soup over top. Cover with foil and bake at 400 degrees for 20-30 minutes or until thermometer reads 165 degrees. Remove from oven and top with cheddar cheese. Sprinkle with green onions and sunflower seeds. Return to oven just long enough to melt cheese.

To make this recipe even healthier:

  • Soak your rice overnight in a tablespoon of apple cider vinegar to help reduce the phytic acid which can interfere with nutrient absorption.
  • Make your own cream of chicken soup. It’s easy and there are no fillers or preservatives. Also, remember that most canned goods contain BPA. By making it yourself, you can assure that it contains high quality ingredients, unlike what you might find at the grocery store.
  • Use white cheddar. Do you really need the colorant just because we have grown to expect that cheddar is supposed to be orange?

5 thoughts on “Cheesy Chicken and Asparagus Bake Recipe

  1. Pingback: Healthy Weekly Meal Plan - June 13, 2011 | A Heart Full of Love

  2. Sandra O

    The cheesy chicken sounds good. I would go for the full-fat cheese, although more calorie-rich, and eat it in moderation. Thanks for sharing…

  3. Dee W.

    I do not like asparagus on it’s own, so this looks like a good way to use it. Chicken and rice are staples, so this is also a good way to change them up a bit.

  4. Carolsue

    This sounds good — I am always looking for easy recipes, especially chicken ones. Thanks.
    Digicats {at} Sbcglobal {dot} Net

  5. Donna B.

    I bet this would be good for turkey leftover from the holiday, I’ll have to bookmark it for later. Thanks for the recipe.


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