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Prize Winning Elegant Chicken High

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Ingredients
  Frozen asparagus spears 20 Ounce (2 packages, 10 ounce each)
  Butter 1⁄4 Cup (4 tbs)
  Slivered blanched almonds 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned chicken and rice soup 10 1⁄2 Ounce (1 can)
  Chicken broth 1 Cup (16 tbs)
  Cooked chicken 3 Cup (48 tbs), cut into bite size pieces
  Paprika To Taste
Directions

Slit tops of boxes of asparagus.
Microwave 5 minutes, open boxes and rearrange spears, and microwave 5 minutes more.
Set aside.
Microwave butter in 9-inch pie plate for 30 seconds.
Add almonds to butter.
Microwave 1 1/2 minutes, stirring every 30 seconds.
Mix together flour, salt, pepper and toasted almonds.
Add soup and broth, stirring well.
Microwave 3 to 5 minutes, stirring every minute, until thick.
In a 12 x 8-inch casserole, alternate layers of chicken and asparagus.
Cover with butter sauce.
Sprinkle with paprika.
Cover with plastic wrap and microwave 5 to 6 minutes.
Turn dish one-half turn after 2 1/2 minutes.
Garnish with almonds.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken

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