Creamy Mushroom Chicken & Asparagus Bake
This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare.
Ingredients
- 1 ½ tablespoons extra-virgin olive oil, plus 1 1/2 teaspoons, divided
- 2 (8 ounce) packages sliced fresh button mushrooms
- 1 cup chopped yellow onion
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 2 teaspoons chopped fresh tarragon
- ½ teaspoon salt
- ½ cup finely grated parmesan cheese, divided
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 (8.8 ounce) pouch precooked microwaveable whole-grain brown rice or 1 1/2 cups cooked brown rice
- 2 cups chopped cooked chicken breast
- ¼ cup whole-wheat panko breadcrumbs
Directions
- Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
- Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.
