Ingredients:
2 boneless skinless chicken breasts
dried onion flakes
1/4 cup butter or 1/4 cup margarine
5 tablespoons flour
1 teaspoon salt
2 1/2 cups half-and-half cream
1/4 teaspoon onion salt
1 1/3 cups Minute Rice
1/2 teaspoon pepper
1 1/2 cups chicken broth
4 (15 ounce) cans cut-up asparagus, drained
1 1/2 cups shredded cheddar cheese
Directions:
Place chicken breasts on lg.
piece of foil.
Sprinkle generously with onion flakes.
Wrap up to completely enclose and bake at 350 for 1 hour.
Remove and set aside till cool enough to handle.
Melt butter in medium saucepan over medium heat.
Add 1/2 of the salt and all of the flour.
Whisk till smooth.
Slowly add half-n-half and whish until thick and creamy (gravy consistency).
Cut chicken up into medium chunks and set aside.
In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
Pour chicken broth over.
Sprinkle with half the cheese.
Place asparagus on top.
Place cut-up chicken on asparagus.
Pour cream sauce over all.
Leave in layers-Do NOT mix together.
Sprinkle with remaining cheese.
Bake, uncovered on 375 for about 30 minute or until bubbly.
Let stand for 5 minute before serving.
Enjoy!
Servings: Serve
Time preparation: 30 min.
Time total: 120 min.