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Chicken Asparagus And Mushroom Bake

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  Butter 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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