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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A simple italain dish. If you believe all good things come from combining parmesan, whipping cream, and mayo - this is your recipe. Just another excuse to use classic ingredients. Ingredients:
2 tablespoons olive oil |
4 boneless chicken breast halves |
1 medium onion, finely chopped |
2 celery ribs, w |
1/2 teaspoon salt |
1 cup water |
2 tablespoons chopped onions |
1/3 cup grated parmesan cheese |
1 (10 3/4 ounce) can cream of chicken soup |
1 lb asparagus, slightly cooked |
1/3 cup whipping cream |
1/3 cup mayonnaise |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In medium-hot skillet (Calphalon) add olive oil.
3. Add chicken and brown each side (five minutes). Place chicken breasts in dish and set aside.
4. Add onion, celery, and salt to skillet. Scrapping bottom of skillet - sautee for three minutes.
5. Add back chicken and water to skillet. Bring to a boil. Simmer until chicken is cooked.
6. Drain and discard liquid.
7. In separate bowl combine chopped onion, parmesan cheese, and soup.
8. Grease a 13x9x2 baking pan.
9. Spread half of mixture in bottom of baking pan.
10. Add asparagus on top of mixture.
11. Add chicken / onion/ celery on top of asparagus.
12. Spread remaining mixture on top.
13. Bake 350 for 20 minutes until heated completley.
14. Combine whipping cream and mayo in small bowl.
15. Spread over chicken. Sprinkle parmesan on top. Broil in oven till brown.
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