Fresh Asparagus And Chicken Casserole Recipes

Steps:

• Preheat oven to 350°F.
• Saute chicken; season with pepper.
• Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
• Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
• Serve!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

Steps:

• Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
• Cut into 1 1/2-inch pieces.
• Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
• Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
• DO NOT BROWN.
• Gradually add milk, stirring constantly until smooth and thickened.
• Stir in salt and pepper, to taste.
• Arrange half of asparagus in lightly sprayed baking dish.
• Top with egg slices and half of white sauce.
• Repeat.
• Combine cracker crumbs with butter and sprinkle over casserole.
• Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.

Steps:

• 1.Pre heat your oven to 350 degrees. 2.Lightly spray the bottom of a 9 x 13 casserole dish with non stick cooking spray. 3.Evenly place the chopped, uncooked asparagus into the bottom of the dish. 4.Season with a little salt & pepper. 5.Add the chopped chicken breast evenly, on top of the asparagus. 6.Combine your Cream of Chicken Soup with the mayonnaise, and the lemon juice and whisk together in a small bowl until well combined. 7.Add 1/2 of the Parmesan cheese and stir. 8.Pour over the chicken and asparagus. 9.In a large pot, melt 4 Tbsp. of butter and add the 2 cups of water to it and stir. 10.Add the dry herb stuffing mix and moisten. 11.It shouldn't be really wet. 12.Top the creamy mixture with the herb stuffing mix and sprinkle the remaining Parmesan cheese on top. 13.Bake uncovered for 30- 35 minutes or until bubbly and slightly crispy on top. 14.Serve warm with a salad and fresh bread. 15.Serves 6. 16.* To make ahead of time, put everything together as usual except the herb stuffing topping, cover with plastic wrap and store in the refrigerator. When ready to bake, prepare and add the stuffing topping and bake as usual. You may need just a few minutes longer for baking because it will be cold. Enjoy!

Steps:

• Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
• Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

Steps:

• Place chicken in stockpot, add water, bring to boil over high heat, and skim off any scum.
• Reduce the heat and simmer chicken until very tender, about 2-3 hours.
• Let chicken cool and remove skin and bones.
• Cut the meat into bite sized pieces and reserve.
• snap off and discard the tough ends of the asparagus, cut the tender spears into 1 inch lengths.
• Steam the asparagus until tender.
• Drain and rinse in cold water to halt cooking and preserve color.
• Reserve.
• Melt 1/4 pound butter in a large saucepan over medium heat.
• Stir in the flour, and cook, stiring, until bubbly, about 3-5 minutes.
• Add the stock to the flour mixture, using a wire wisk to combine.
• Stir in the light cream and simmer until smooth and thickend, about 10 minutes.
• Add the mushrooms, wine, chicken and some salt and pepper to taste and remove from heat.
• preheat oven to 350 degrees.
• Melt the remaining 2 tablespoons butter in a skillet and cook almonds until golden brown, about 3-5 minutes.
• Combine the asparagus and the chicken mixture in a shallow 9x13 ovenproof dish.
• Sprinkle with the cheese and then with the almonds.
• Bake until bubbly and cheese is melted.
• About 30 minutes.

Steps:

• Preheat oven to 350 F degrees.
• Grease 13 X 9-inch casserole; set aside.
• Heat oil in small skillet over medium heat.
• Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
• Mix soup, eggs, ricotta cheese and 1 cup Cheddar cheese in large bowl until well blended.
• Add onion mixture, chicken, asparagus and noodles; mix well.
• Season with pepper, if desired.
• Spread mixture evenly in prepared casserole.
• Top with remaining 1 cup Cheddar cheese.
• Bake 30 minutes or until center is set and cheese is bubbly.
• Let stand 5 minutes before serving.
• Garnish as desired.
• Notes:*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces.
• Bring 6 cups water to a boil over high heat in large saucepan.
• Add fresh asparagus.
• Reduce heat to medium.
• Cover and cook 5 to 8 minutes or until crisp-tender.
• Drain.

Steps:

• Grease a 9x13 baking dish.
• Spread wild rice on the bottom of the dish.
• In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
• Top the rice with the chicken and asparagus and 1 cup of cheese.
• Combine the soups, miracle whip, eggs, lemon juice, whisk together.
• Spread soup mixture on top.
• Then top with remaining cheese and then crushed croutons.
• Finally, spoon melted butter over croutons.
• Bake at 350 degrees for 45 minutes to an hour.

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.