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Ingredients
6 Tablespoons butter
1 1/2 Cups Basmati rice, cooked al dante
6 to 8 Chicken pieces
Salt & pepper to taste
1 (10 oz) Can asparagus soup
12 Ounces sour cream
1/2 Cup white wine
2 (3 oz) Cans mushrooms
Parmesan cheese
2 (14 oz) Cans asparagus
Instructions
Melt butter in bottom of pan; put in uncooked rice; lay chicken pieces on top; salt and pepper to taste.
Mix soup, sour cream, wine and mushrooms; pour half of mixture over chicken and sprinkle Parmesan cheese over all.
Place drained asparagus on top and cover with remaining soup mixture. Bake 1 hour at 350�F.