Chicken Asparagus and Mushroom Bake Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 2 boneless skinless chicken breasts (about 1/2 pound), cut into bite-size pieces | ||
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Asparagus | 2 Cup (16 tbs), sliced | |
| Black pepper | 1 | |
| Stuffing corn bread mix package | 1 | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Sodium chicken broth | 1 Can (10oz) | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
Directions
1. Preheat oven to 350°F. Heat butter and oil in large skillet until butter is melted. Cook and stir chicken and garlic about 3 minutes over medium-high heat until chicken is no longer pink. Add mushrooms; cook and stir 2 minutes. Add asparagus; cook and stir about 5 minutes or until asparagus is crisp-tender. Season with pepper.
2. Transfer mixture to 2 1/2-quart casserole or 6 small casseroles. Top with stuffing mix.
3. Add wine to skillet, if desired; cook and stir 1 minute over medium-high heat, scraping up any browned bits from bottom of skillet. Add broth and soup; cook and stir until well blended.
4. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 minutes (30 minutes for small casseroles) or until heated through and lightly browned.
2. Transfer mixture to 2 1/2-quart casserole or 6 small casseroles. Top with stuffing mix.
3. Add wine to skillet, if desired; cook and stir 1 minute over medium-high heat, scraping up any browned bits from bottom of skillet. Add broth and soup; cook and stir until well blended.
4. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 minutes (30 minutes for small casseroles) or until heated through and lightly browned.
Chef
