Creamy Mushroom, Chicken & Asparagus Bake

Creamy Mushroom, Chicken & Asparagus Bake

Ingredients for mushroom and chicken asparagus bake:

  1. A quarter of a cup of extra virgin olive oil and one and a half teaspoons, separated
  2. Two packages (8 ounces) of fresh button mushrooms, sliced.
  3. One cup of finely chopped yellow onion
  4. one third cup all-purpose flour
  5. a half-cup of whole milk
  6. Two tsp freshly chopped tarragon
  7. Half a teaspoon of salt
  8. Split a half-cup of finely grated Parmesan cheese.
  9. One pound of freshly clipped and cut into one-inch pieces of asparagus.
  10. One 8.8-ounce microwaveable package of whole-grain brown rice or one and a half cups of cooked brown rice
  11. two cups of cooked, chopped chicken breast
  12. A quarter cup of whole-wheat panko breadcrumbs.

Directions:

  • Set oven temperature to 375°F. In large cast-iron pan set over medium-high heat, heat 1/2 tablespoons of oil.
  • Add the onion and mushrooms, and simmer, stirring frequently, for to 10 minutes, or until the moisture produced from the vegetables evaporates and the mushrooms are gently browned.
  • Add flour and cook for minute, stirring regularly.
  • Add the milk gradually and heat, stirring constantly, for about two minutes, or until the liquid thickens. Add 1/4 cup Parmesan, tarragon, and salt; stir until melted.
  • Add chicken, rice, and asparagus and stir. Take off the heat.
  • In a small bowl, toss panko with 1/4 cup Parmesan and the remaining 1 1/2 tablespoons oil; sprinkle over chicken mixture. Bake for about 15 minutes, or until the mixture is bubbling and the topping is brown.
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