Poppy Seed Chicken And Asparagus Bake - Gluten Free

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups chicken broth
• 1 1/4 cups milk
• 6 tablespoons cornstarch
• 1 -2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 4 cups fresh asparagus (trim and cut into inch-long pieces)
• 1/2 onion, diced
• 1 tablespoon oil
• 1 1/2 cups uncooked rice (4 1/2c cooked rice)
• 5 cups cooked chicken, cubed, loosely packed
• 1 cup milk
• 1 cup sour cream
• 1 tablespoon poppy seed
• 1 cup rice chex, crumbs (blend or process 2 cups rice chex)
• 2 tablespoons butter

Recipe

• 1 (optional: substitute homemade cream of chicken soup with (2) 15oz cans of a store-bought gluten-free variety).
• 2 in a large stock pot, whisk together the cold ingredients for the cream of chicken soup.
• 3 after corn starch is dissolved, bring mixture to a boil, stirring constantly, and boil for a minute or two until thick. makes 3 cups.
• 4 meanwhile, prepare rice according to package instructions.
• 5 saute asparagus and onion in oil until crisp-tender.
• 6 grease a 9x13" baking dish. spread cooked rice in the bottom. top with the cooked asparagus.
• 7 using the same stock pot as the finished cream of chicken soup, add the chicken, milk, yogurt, and poppy seeds to the soup. pour evenly over the asparagus and rice.
• 8 melt 2 tbs of butter, add to 1c rice chex crumbs, sprinkle over top of chicken.
• 9 bake, uncovered, ad 350 for 30 minutes, until hot and bubbly.