From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation, published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Melt butter in bottom of pan; put in uncooked rice; lay chicken pieces on top; salt and pepper to taste. Mix soup, sour cream, wine and mushrooms; pour half of mixture over chicken and sprinkle Parmesan cheese over all. Place drained asparagus on top and cover with remaining soup mixture. Bake 55 minutes at 350 degrees.
SERVES: 4 - 6
- 2 tablespoons butter
- 1 cup uncooked rice
- 6 to 8 chicken pieces
- Salt and pepper to taste
- 1 (10-ounce) can asparagus soup
- 1 (8-ounce) carton sour cream
- 1/2 cup white wine
- 1 (3-ounce) can mushrooms
- Parmesan cheese
- 2 (14-ounce) cans asparagus
TO PREPARE:
Melt butter in bottom of pan; put in uncooked rice; lay chicken pieces on top; salt and pepper to taste. Mix soup, sour cream, wine and mushrooms; pour half of mixture over chicken and sprinkle Parmesan cheese over all. Place drained asparagus on top and cover with remaining soup mixture. Bake 55 minutes at 350 degrees.
SERVES: 4 - 6
