Kristy's Zumba in Lebanon 
4 Chicken Breasts
24 Asparagus Stalks
1 - 1/2 cups cooked wild rice
1 Can 98% fat free Cream of Broccoli Soup
4-6 oz Monterray Jack Cheese, shredded

1.   Preheat Oven to 350 degrees.

2.  Cook Rice according to package directions.

3.  In a 9x13 casserole dish, cover bottom with cooked rice.  Then, layer the asparagus stalks across the rice.  Place the thawed chicken breasts on top of the asparagus. 

4.  Whisk together 1 cup water and 1 can cream of broccoli soup.  Pour soup mixture over the ingredients in the cassarole dish.

5.  Sprinkle cheese on top.

6.  Cover with foil and bake for 40 mins or until chicken is cooked through. 

7.  Enjoy!!!!


I loved this.  It was quick and easy.  I used thin sliced chicken breasts.  I also used a little more rice to cover the bottom of the dish.  I baked for about 50 mins and took the foil off for a few mins at the end to add a nice browned look to the cheese and chicken. 
Hope you like it!

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