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Recipe: Tasty Jasmine Rice Chicken and Asparagus

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Jasmine Rice Chicken and Asparagus. Add the chicken Nestle down into rice, and last add the asparagus on top. Keep checking to make sure it doesnt get too brown. Reduce to a simmer and add the green beans and chicken and any accumulated juices.

Jasmine Rice Chicken and Asparagus It's balanced by fluffy jasmine rice and vegetables stir-fried in a tangy-sweet sauce. Serve the finished chicken with the cooked vegetables and cooked rice. Garnish with the sliced green tops of the scallions. You can cook Jasmine Rice Chicken and Asparagus using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Jasmine Rice Chicken and Asparagus

  1. It's 3 cups of cooked jasmine rice.
  2. You need 4-6 of boneless chicken breast.
  3. It's 1-2 of clumps fresh asparagus.
  4. Prepare 3 cans of cream of chicken soup.
  5. It's 2 cans of milk.
  6. It's to taste of Garlic salt.
  7. You need to taste of Pepper.

My husband said he now has no reason to leave me for an asian woman. I got this off of a rice noodle box. I like spicy food so its not too spicy for me but it does have chili sauce in it and also, I used salt instead of fish sauce. Fresh California asparagus, mandarin oranges, chicken, and brown rice make perfect compliments in this Asian-influenced salad.

Jasmine Rice Chicken and Asparagus step by step

  1. Cook the rice, then lightly spray large casserole dish with pam spray. Place the rice in the dish. Turn oven on to 385..
  2. In a large bowl put the 3 cans soup, use 1 empty can to measure 2 cans milk whisk till smooth pour over rice and mix till all rice is covered..
  3. Add the garlic Salt and pepper to rice layer. Add the chicken Nestle down into rice, and last add the asparagus on top. Put in oven for 1 hour. Keep checking to make sure it doesnt get too brown. If you would like you can cover with foil..

Cook rice according to package directions. Bring to a boil, reduce heat and simmer. Served with jasmine rice, this dish is bursting with fantastic flavors! Sautéed, boneless chicken breast strips, tender-crisp veggies and a ginger flavor-infused broth are combined with a pureed mixture of jalapeno peppers, coconut milk and fresh cilantro. Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.

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