Preheat oven to 350 degrees F. In an oven-safe 4 quart casserole pan, melt butter over medium heat. Add the onions and carrots and saute until the onions are soft, about 5 minutes. Add celery and mushrooms and continue to saute for 3-5 minutes.
In a small bowl, combine flour, salt, pepper, and thyme. Add the flour mixture to the cooking vegetables. Cook one minute, stirring the entire time. Pour in the broth and half-and-half. Bring the sauce to a boil and continue to stir until sauce thickens. Stir in 1/2 the parmesan cheese.
Remove from heat and fold in the asparagus, wild rice, brown rice, and chicken. Sprinkle the top with remaining cheese.
Cover the pan and bake for 15-20 minutes until the sauce is bubbly. Remove the cover and bake for 5-10 minutes more, until the top of the casserole is light golden. Allow casserole to set for 5-7 minutes before serving.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 6|
|Calories from Fat: 194 (28%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 95.9mg||30 %|
|Sodium 756.9mg||26 %|
|Potassium 904.6mg||24 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 79g|
|Protein 38.6g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 689
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