Chicken Asparagus and Mushroom Bake
|Olive oil||1 Tablespoon|
|Boneless skinless chicken breasts||1⁄2 Pound, cut into pieces|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Asparagus||2 Cup (32 tbs), sliced|
|Black pepper||To Taste|
|Corn bread stuffing mix||6 Ounce (1 Package)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Condensed cream of asparagus soup/Cream of chicken soup||10 1⁄2 Ounce (Undiluted)|
1. Preheat oven to 350°F. Heat butter and oil in large skillet until butter is melted. Cook and stir chicken and garlic about 3 minutes over medium-high heat until chicken is no longer pink. Add mushrooms; cook and stir 2 minutes. Add asparagus; cook and stir about 5 minutes or until asparagus is crisp-tender. Season with pepper.
2. Transfer mixture to 2 1/2-quart casserole or 6 small casseroles. Top with stuffing mix.
3. Add wine to skillet, if desired; cook and stir 1 minute over medium-high heat, scraping up any browned bits from bottom of skillet. Add broth and soup; cook and stir until well blended.
4. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 minutes (30 minutes for small casseroles) or until heated through and lightly browned.