baked chicken & asparagus
This recipe is from my mother-in-law and I have been making it for years. We love it! It is pretty easy and can be made ahead, then bake when you are ready. (I add about 5 min to baking time if I have put the prepared dish in the refrigerator before baking.) You don't have to make with 4 chicken breast. I sometimes make only 2 or 3 chicken breast if they are very large. I like to slice the chicken breast because a whole chicken breast seems to large. Not necessary though. * I use MILK instead of whipping cream because I don't always have whipping cream on hand.
No Image
prep time
cook time
method
Bake
yield
Ingredients
- 4 large chicken breast
- 1 can asparagus, canned, drained
- 1/2 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 1/4 cup butter
- 1 can cream of chicken or mushroom soup
- 1 cup whipping cream *
- 1 can pimento - small, diced (drain on paper towel)
- 1/8 teaspoon tobasco
- 1/4 cup parmesan cheese - grated
How To Make baked chicken & asparagus
-
Step 1Preheat oven to 350 degrees Grease (or spray with pam) a 9 x 12 baking pan or large casserole baking dish.
-
Step 2Mix flour, salt, pepper & paprika
-
Step 3Dredge the chicken in flour mix.
-
Step 4Heat butter in frying pan. Add chicken & cook until golden brown on both sides
-
Step 5Drain chicken on paper towels
-
Step 6Place asparagus in the baking dish. Place cooked chicken on top of asparagus
-
Step 7Combine soup, milk, pimentos & tabasco. Use a whisk to stir well
-
Step 8Spoon soup mixture over chicken
-
Step 9Sprinkle with grated parmesan cheese
-
Step 10Bake, uncovered, 30 min
-
Step 11Serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes