From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation, published in cooperation with your Daily InBox newsletter.


  • 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


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

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