Cheesy Chicken and Asparagus
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 4 servings.
I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was—and still is—a tolerant taste tester.
Ingredients
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2 boneless skinless chicken breast halves, cut into bite-size pieces
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1 tablespoon butter or margarine
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1 cup sliced fresh mushrooms
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3 green onions, sliced
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1 garlic clove, minced
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3 ounces cream cheese
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1/4 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (5 ounces) evaporated milk
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1 package (10 ounces) frozen chopped asparagus or broccoli
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Hot cooked rice, optional
Directions
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1.
In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.
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