Chicken and Asparagus Casserole

I don’t really make a lot of casseroles but the weather was a little colder this weekend so I was in the mood for some comfort food.  I tried to do it with some lighter flavors in the spirit of spring.

Stores with Ingredients on Sale:
Safeway/ Vons/ Pavilions-Chicken, Mustard
Giant- Chicken, Asparagus, Onion, Sour Cream
Shoppers- Asparagus, Chicken
Harris Teeter- Mustard, Rice, Chicken, Onion
Tops- Chicken, Asparagus, Olive Oil, French’s Mustard
Food Lion- Sour Cream, Olive Oil, McCormick Seasonings,  Chicken
Kroger- Chicken
Giant Eagle- Sour Cream, French’s Mustard
Ralphs- Chicken
Albertsons- Breadcrumbs, Sour Cream, Onion

Coupons: Save $1 on any 2 Friendship Sour Creams
Save $1 on any 2 Spice Islands products
Save $.60 on any Daisy brand Sour Cream
Save $.50 on French's mustard

Cost: $12 and this will serve 4-5 people so only about $3 a serving.

Quick tips: Feel free to add more vegetables to this casserole like mushrooms or corn.

Dietary Classifications: Gluten free(omit breadcrumbs or use Gluten free)


3 large Chicken Breasts chopped
1 bunch of Asparagus1
½ cups Rice uncooked
1 medium Onion Chopped
2 Garlic cloves minced
1 cup Sour Cream
2 ½ Tbsp Mustard (Honey or Spicy)
4 tsp  White Wine Vinegar
1 ½ tsp dried Basil
½ cup Breadcrumbs
Olive Oil


Preheat oven to 350 degrees.

Trim the woody ends off the asparagus then chop the rest up. Cook the rice according to the package. While the rice is cooking heat a small amount of olive oil in a skillet over medium high heat. Add onion and sauté for 3 min. Next add chicken and garlic and season with salt and pepper. Cook for about 6 minutes or until the chicken is browned. Then add the asparagus and cook for another 2 min.

While chicken mixture is cooking mix together the sour cream, vinegar, mustard, basil and season with salt and pepper.  You can really use any kind of mustard that you like for this recipe. If you use a stronger flavored mustard you may want to use less as to not over power the other flavors.

Mix together rice, chicken mixture and sour cream mixture in a bowl. Spread evenly in a 13x9 pan and top with breadcrumbs.

Cover and cook for 30 minutes uncovered. You may need to blow on it, because it will be hot.