6 boneless chicken breast, halves
1 cup wild rice, rinsed, uncooked
1 ½ lb asparagus, trimmed, fresh
1 can cream of mushroom soup, undiluted
2 cup chicken broth
14 oz mushrooms , with liquid
2 tbsp butter , or margarine
½ pkg onion soup mix
¼ cup butter , melted,or margarine
paprika
Spread rice in a 7x11-inch baking pan.
Add the chicken broth and mushrooms; dot with 2 tbsp. butter.
Place chicken breasts in the center of baking dish; sprinkle with the onion soup mix.
Spoon mushroom soup over all.
Bake, uncovered at 350 degrees F for 1 hour.
Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
Bake 15-20 minutes more or until asparagus is tender.
Sugar: 3g
:
Calcium: 54mg
Calories: 519kcal
Carbohydrates: 28g
Cholesterol: 147mg
Fat: 19g
Fiber: 4g
Iron: 4mg
Potassium: 1381mg
Protein: 58g
Saturated Fat: 4g
Sodium: 1057mg
Vitamin A: 1440IU
Vitamin C: 15mg
