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Asparagus Supreme Recipe

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Asparagus Supreme Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

3 cups cooked rice
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 package (12 ounces) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1-inch strips
1/4 cup vegetable oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt-free seasoning blend
1/2 cup shredded cheddar cheese

Directions

Spread rice in a greased 11-in. x 7-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350° for 40-45 minutes. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 496 calories, 31 g fat (7 g saturated fat), 60 mg cholesterol, 950 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Asparagus Supreme in Country Chicken Cookbook , p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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