Jasmine Rice Chicken and Asparagus
Jasmine Rice Chicken and Asparagus

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, jasmine rice chicken and asparagus. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Jasmine Rice Chicken and Asparagus is only one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Jasmine Rice Chicken and Asparagus is something that I’ve loved my whole life. They are fine and they look wonderful.

Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet.

To get started with this recipe, we must first prepare a few components. You can cook jasmine rice chicken and asparagus using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Jasmine Rice Chicken and Asparagus:
  1. Make ready 3 cups cooked jasmine rice
  2. Take 4-6 boneless chicken breast
  3. Prepare 1-2 clumps fresh asparagus
  4. Take 3 cans cream of chicken soup
  5. Get 2 cans milk
  6. Take to taste Garlic salt
  7. Take to taste Pepper

Cook the rice, then lightly spray large casserole dish with pam spray. Place the rice in the dish. Cooking down the wine by half. Return chicken to pan and stir to combine.

Steps to make Jasmine Rice Chicken and Asparagus:
  1. Cook the rice, then lightly spray large casserole dish with pam spray. Place the rice in the dish. Turn oven on to 385.
  2. In a large bowl put the 3 cans soup, use 1 empty can to measure 2 cans milk whisk till smooth pour over rice and mix till all rice is covered.
  3. Add the garlic Salt and pepper to rice layer. Add the chicken Nestle down into rice, and last add the asparagus on top. Put in oven for 1 hour. Keep checking to make sure it doesnt get too brown. If you would like you can cover with foil.

While rice is simmering, place cashews and asparagus on baking sheet, spray with olive oil, and sprinkle with salt & pepper. Lower heat and cook until the rice is done. Drain the rice and lay it on a pan to let it cool. You don't want it to continue to cook in its own heat. Prepare the asparagus: cut off the tips only of the asparagus.

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