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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My husband and I enjoy spending time in the kitchen and trying new recipes. It's fun to create new dishes...especially when they're as successful as this one. 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:
1. 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.
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