Wednesday, April 13, 2011

Chicken, Asparagus & Mushroom Bake

From: This is another recipe I found in a recipe magazine next to the tabloids at the grocery store.  I might end up cooking through this entire casserole magazine.  It's seriously GOOD.  As soon as I can figure out how to link to the proper place, I'll give credit where credit is definitely due!  I almost didn't try this one because there were so many steps, but don't be intimidated.  It's really easy and worth it!  SO YUMMY!


1 Tbsp butter
1 Tbsp olive oil
1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1 cup sliced mushrooms
2 cups sliced asparagus
black pepper
1 package (about 6 oz.) corn bread stuffing mix (although in the picture above I used regular corn bread mix)
1/4 cup dry white wine
1 can (about 14 oz) chicken broth
1 can (10.75 oz) condensed cream of asparagus or cream of chicken soup undiluted (I used cream of chicken soup)

How to: 

Heat butter and oil in a large skillet or wok.
Add chicken and garlic.  Cook and stir for about 3 minutes over medium-high heat until the chicken is no longer pink.
Add mushrooms.  Cook and stir for 2 minutes.
Add asparagus.  Cook and stir for about 5 minutes or until the asparagus is crisp-tender.
Season with pepper.

Transfer the mixture to six small casseroles.  Top with stuffing or cornbread mix.  I only had one large casserole dish and that worked just fine.

Add wine to the skillet and cook and stir for one minute over medium-high heat, scraping up any browned bits from the bottom of the skillet.  Add broth and soup; cook and stir until well blended.  Pour broth mixture over stuffing mix.

Bake, uncovered at 350°F, for 30 minutes or until lightly browned and heated through

Side notes:

Makes 6 servings.

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