Baked Chicken & Asparagus Casserole

I finally made it to the grocery store yesterday.  We blew our January grocery budget, so I was holding out until February and ready to go first thing on Monday morning, then remembered that the Super Bowl was tomorrow and you can’t watch the game without really unhealthy fried snacks, chips and salsa, pizza, etc…  I caved and we now have groceries (it’s only three days early).  I have some great new “clean” recipes to try.

Last night I made Baked Chicken & Asparagus Casserole.  It’s very simple to make and reminded me of the simple all-in-one dishes that Kraft or Campbell’s comes up with and each dish requires use of all of their products.  This one was by far the best one I’ve had.  It was very flavorful, although it looked very “blah”.  After taking the photo, we added some ground pepper to make it look like something other than “bland”.  The flavor was all but bland though.  Everything blended together well.  We’ll definitely make it again and it was super simple to throw together.

BAKED CHICKEN & ASPARAGUS CASSEROLE

Serves 4

1 cup water
1 can Campbell’s condensed 98% fat-free cream of broccoli soup
1+1/4 cups cooked wild rice
24 asparagus spears
4 boneless, skinless chicken breasts
4oz. low-fat Monterey Jack cheese, shredded

Preheat oven to 350 degrees F. In a bowl, whisk together water and soup. Spread rice in a 9×13-inch casserole dish. Arrange asparagus stalks lengthwise atop rice, then lay chicken breasts on top. Pour soup mixture over everything and sprinkle with cheese. Cover with aluminum foil and bake for 40 minutes or until chicken is cooked through.