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!
Ingredients:
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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