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Ingredients

• The chicken and chicken jus in this recipe are from Pan-roasted chicken breasts with lemon Jus (related).
• INGREDIENTS
• 2 tablespoons unsalted butter
• 2 medium carrots , peeled and sliced thin
• 1 medium onion , minced
• 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
• 1 cup long-grain white rice
• 2 cups water
• 1 1/2 cups chicken pan jus (see note)
• 1/2 cup heavy cream
• salt and ground black pepper
• 10 ounces cooked chicken , shredded (about 2 cups; see note)
• 8 ounces asparagus (about 1/2 bunch), tough ends trimmed, cut into 1-inch lengths
• 1 1/2 ounces grated parmesan cheese 3/4 cup
• 3 tablespoons juice from 1 lemon
• 1 tablespoon minced fresh tarragon leaves
• 25 Ritz crackers , crushed to coarse crumbs (about 1 cup) or 1 cup Crunchy bread Crumbs (see related recipe)

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