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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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You could call cooking my hobby...I love to do it, trying new recipes whenever I get the chance. This is the recipe that gets the most requests. 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, undiluted |
1 pound fresh asparagus spears, cooked until crisp-tender |
1/3 cup heavy whipping cream |
1/3 cup mayonnaise |
Directions:
1. In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13-in. x 9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately. Yield: 4 servings.
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