Smico Inc.-Recipes-Casseroles-Asparagus Chicken

1-1/2 cups cubed cooked chicken
1 can cream of mushroom soup plus 1 can milk
1-1/2 cup basmati rice, cooked (see below)
1 lbs. green asparagus, cooked, cut into 1" pieces
1/2 cup shredded gruyere cheese
1/2 tsp paprika

Topping:

1/2 cup dry bread crumbs
2 tbsp butter
1 tbsp parmesan, grate

Place cooked rice at bottom of ungreased 8 x 8" casserole dish. Top with pieces of asparagus, evenly spread over rice. Salt and pepper to taste.

In a saucepan, dilute the cream of mushroom soup with 1 equal can of milk, over medium heat. Once hot but not boiling, add chicken pieces, then shredded cheese. Stir with wooden spoon until cheese has melted. Add paprika and mix.

Meanwhile, melt butter in a saucepan over medium heat. Add dry bread crumbs and stir with spoon until evenly coated and breadcrumbs are slightly browned. Mixture should not be lumpy. Otherwise, add bread crumbs to even out. Add parmesan cheese and stir to mix well.

Pour soup-chicken mixture over rice and asparagus. Top with breadcrumb mixture. Bake in 350F oven until heated through and topping is crisp and bubbly. Serve. Makes 6 servings.

To cook Basmati rice:

Put rice in a saucepan with equal part of cold water. Let soak for 30 minutes. Stir lightly with finger to lift impurities and drain into sieve. Put back into saucepan. Add 2-1/4 cups of water to rice and cook, first over high heat, then turn heat to low, as soon as it boils, for 10 minutes. The turn heat off and continue cooking for another 10 minutes. Do not stir during process as this is a delicate rice which doesn't respond well to trauma. If you notice that the rice is drying up too quickly, add a bit of water - otherwise if you notice that the rice is cooking too quickly, turn down the heat accordingly.

Bon Appétit !

Our recipes have been tested in our kitchens.
However, please let us know if you find they do not turn out as expected.