Aspargus Supreme (TNT)

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Aspargus Supreme (TNT)

Post by pstarkoski on Tue Jan 13, 2009 5:14 am

had a hard time finding frozen asparagus, but I finally found it at was whole asparagus...I used it like that instead of cutting it up into pieces...that was a 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.

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


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