You could call cooking my pastime … I enjoy to do it, attempting new recipes whenever I get the possibility. This is the recipe that gets the most demands.
Ingredients
- 4 boneless skinless chicken breast halves
- Onion and celery with tops
- Water
- 1/2 teaspoon salt
- 2 tablespoons chopped onion
- 1/2 cup grated Parmesan cheese, divided
- 1 can (10 -3/ 4 ounces) condensed cream of chicken soup, pure
- 1 pound fresh asparagus spears, prepared up until crisp-tender
- 1/3 cup heavy light whipping cream
- 1/3 cup mayonnaise
Directions
- In a frying pan, location chicken, onion, celery, water to cover and salt. Bring to a boil; minimize heat and simmer till chicken hurts. Drain and discard liquid. Integrate sliced onion, 1/3 cup Parmesan cheese and soup. Spread half of the mix in the bottom of a 13 x9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350 °, covered, for 25 minutes or until heated up through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown gently under broiler. Serve immediately.
Nutrition Facts
1 each: 452 calories, 32 g fat (10 g saturated fat), 111 mg cholesterol, 1227 mg salt, 9g carb (3g sugars, 2g fiber), 31 g protein.
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