Sunday, September 14, 2008

Chicken and Asparagus

I saw this recipe some time ago on I modified it a tad. Overall it came out pretty good and Matt liked it. I personally was not feeling the mayo in this, and will probably sub it out for sour cream or something if I make it again. And if you aren't into kinda mushy asparagus, then this dish might not be for you. We served it with a couple of biscuits.

Chicken and Asparagus
Feeds: 3-4

1 bunch fresh asparagus, snapped (see below)
4 THINLY sliced chicken breasts
1 can cream of chicken soup, undiluted
1/2 cup mayonnaise
1/2 tablespoon paprika
1 cup shredded cheddar cheese
Salt and pepper

1. Preheat oven to 375 degrees
2. Grease a 9x9 baking dish and cover the bottom completely with as much asparagus as you can fit.
3. Lay chicken breasts in a single layer over asparagus, salt and pepper to taste.
4. In a bowl, mix the mayo, soup, and paprika then pour over chicken, covering completely.
5. Cover and bake for about 30 minutes (until chicken is fully cooked). Remove and sprinkle cheese over top. Put back in the oven for about 5 minutes, or until the cheese is all melted.
6. Remove from the oven and let stand at least 5 minutes before serving.

**Fancy Schmancy Tip: I never knew how much of the asparagus stalk to use... but then I heard this little tip. Just hold both ends and bend. The stalk will snap in the proper place. Discard the stump and voila! Tender fresh asparagus.

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