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Transfer the rice and chicken curry to individual bowls, garnish with the basil, and serve. I used jasmine rice chicken broth instead of vegetable broth doubled the amount of asparagus garlic and parmesan cheese and it turned out great. I substituted regular brown basmati rice and added some pre-cooked chicken at the end.
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Ingredients Jasmine Rice Chicken and Asparagus:
- Provide 3 cups of cooked jasmine rice
- Provide 4-6 for boneless chicken breast
- Make ready 1-2 for clumps fresh asparagus
- Provide 3 cans cream of chicken soup
- Make ready 2 cans of milk
- Provide to taste Garlic salt
- Need to taste - Pepper
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Jasmine Rice Chicken and Asparagus instructions:
- Cook the rice, then lightly spray large casserole dish with pam spray. Place the rice in the dish. Turn oven on to 385.
- 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.
- 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.
The aroma as it cooked almost gave me a high. Serve it up with Thai jasmine rice and a sprinkling of fresh coriander for an authentic Thai meal that satisfies and delights the palate as well as the senses. Optional Vegetables This curry marries well with a variety of vegetables. You can cook them right in with the chicken, which is convenient (no. Drain noodles and add to skillet along with asparagus.
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