had a hard time finding frozen asparagus, but I finally found it at Walmart...it was whole asparagus...I used it like that instead of cutting it up into pieces...that was a mistake...it was hard to serve that way. I would suggest to make sure your asparagus is cut into 1 to 2 inch pieces. I think you could probably use fresh asparagus and cut into pieces and just cook until it is crisp tender before you use it in the recipe.
Enjoy!
hugs,
peg
Aparagus Supreme
3 cups cooked rice
1 tsp salt, divided
3/4 tsp. pepper, divided
1 package (12 ounce) frozen cut aparagus, thawed and drained
4 boneless chicken breast halves, cut into 1-inch strips
1/4 cup vegetable oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 can (10-3/4-oz.) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
2 tsp. lemon juice
1 tsp. salt-free seasoning blend
1/2 cup shredded cheddar cheese
Spread rice in a greased 11x7x2-in. baking dish. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover with the thawed and drained cut asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 for 40 to 45 minutes.
Yield: 6 servings.
Recipe from: Country Chicken Cookbook.
Recipe source: 1Recipes_galore2007 yahoo group, submitted by Beth Layman
Enjoy!
hugs,
peg
Aparagus Supreme
3 cups cooked rice
1 tsp salt, divided
3/4 tsp. pepper, divided
1 package (12 ounce) frozen cut aparagus, thawed and drained
4 boneless chicken breast halves, cut into 1-inch strips
1/4 cup vegetable oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 can (10-3/4-oz.) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
2 tsp. lemon juice
1 tsp. salt-free seasoning blend
1/2 cup shredded cheddar cheese
Spread rice in a greased 11x7x2-in. baking dish. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover with the thawed and drained cut asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 for 40 to 45 minutes.
Yield: 6 servings.
Recipe from: Country Chicken Cookbook.
Recipe source: 1Recipes_galore2007 yahoo group, submitted by Beth Layman