How to make it

  • 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a large nonstick skillet over medium-high heat until the foaming subsides. Add the carrots and onion and cook until lightly browned, about 6 minutes.
  • 2. Stir in the garlic and cook until fragrant, about 30 seconds. Add the rice and stir until evenly coated. Add the water, chicken jus, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer. Turn the heat to low, cover, and cook, stirring often, until the rice has absorbed most of the liquid and is just tender, 20 to 25 minutes.
  • 3. Stir in the chicken, asparagus, Parmesan, lemon juice, and tarragon and season with salt and pepper to taste. Pour the mixture into an 8-inch-square baking dish and sprinkle the Ritz crumbs evenly over the top. Bake until the top is browned, about 10 minutes. Cool for 10 minutes before serving.

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