Cheesy Chicken and Asparagus |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband wasand still isa tolerant taste tester. Ingredients:
2 boneless skinless chicken breast halves, cut into bite-size pieces |
1 tablespoon butter or margarine |
1 cup sliced fresh mushrooms |
3 green onions, sliced |
1 garlic clove, minced |
1 package (3 ounces) cream cheese |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (5 ounces) evaporated milk |
1 package (10 ounces) frozen chopped asparagus or broccoli |
hot cooked rice, optional |
Directions:
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. Yield: 4 servings.
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