Chicken and asparagus casserole
Chicken and asparagus casserole
Ingredients/Components
- pepper to taste - 1 item
- low sodium chicken broth - 1 c
- fresh mushrooms, sliced - 2 c
- onions - 2 item
- chicken without skin - 1 (4
- boxes frozen asparagus - 3 item
- cans low salt mushroom soup - 2 item
- slices bread, processed in food processor to make crumbs - 3 item
How to make chicken and asparagus casserole:
Cook chicken with onions and pepper. Place frozen asparagus in bottom of a 9 x 13-inch pan. Place pieces of boned chicken over asparagus. Dilute soup with low sodium chicken broth. Add mushrooms and pour mixture over chicken and asparagus. Top with bread crumbs. Bake at 375° for about 1 hour after it starts to boil. Yields 12 servings.Per Serving: 150 calories, 8 grams fat, 28 milligrams cholesterol and 135 milligrams sodium.
Recipe categories: Vegetables, Asparagus, Main dish.
Rating:
Related ingredients:
sugar, cinnamon, salt, brown sugar, stick butter, garlic powder
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