This is a cleaned up version of one of the husband’s favorite childhood dishes.  I was worried it would suck since it uses brown rice and by now,  you know I have  a very love/HATE relationship with preparing rice, but it was really good.  Enjoy!

  • 1 whole chicken (boiled, grilled, whatever, or be lazy like I was and get a rotisserie chicken from the grocery store already cooked)
  • 1.5 cups brown rice (measured uncooked), cooked according to package directions (don’t be discouraged if you need a strainer…I do EVERY. SINGLE. TIME.)
  • 2 T unsalted organic butter
  • 1/4 cup white whole wheat flour
  • 1/2 cup almond milk
  • 1 chopped onion
  • 14 stalks asparagus, chopped into 1 inch pieces
  • 1 batch of homemade cream of chicken soup 
  • 5-7 oz. cheddar cheese, grated (grate it yourself!)
  1. Remove chicken meat from chicken body, set aside.
  2. Saute onion in butter for a few minutes, add asparagus, put lid on pan and cook until vegetables are tender-crisp.
  3. Add vegetable/butter mixture to pot with the homemade cream of chicken soup, stir.  Add in flour, milk, and sea salt and black pepper to taste.
  4. Layer chicken, rice, sauce, and cheese in a large casserole dish (I only had two layers of each, and I used a deep round dish).
  5. Bake at 350 degrees  for 30 minutes or until bubbly.

I actually prepped this while the superheroes were napping and set it in the fridge until dinner time.  I got it out of the fridge about 10 minutes before I preheated the oven and then baked it for about 35-40 minutes.