Ingredients
- 1 Tbs. butter shopping list
- 1 Tbs. olive oil shopping list
- 2 boneless chicken breast {cut into bite size peices shopping list
- 2 cloves garlic minced shopping list
- 1 cup {Large can mushroom peices} shopping list
- 2 cups sliced aspargus shopping list
- black pepper to taste shopping list
- 1 pkg. cornbread stuffing{^ oz} shopping list
- 1/4 cup dry white wine Optional shopping list
- 1 can {41 1/2 oz chicken broth shopping list
- 1 can {101/2 oz}cream asparagus or cream of chicken soup {Undiluted shopping list
How to make it
- PREHEAT OVEN 350 heat butter and oil in skillet untill butter is melted
- Cook chicken and Garlic 3 minutes over medium high heat untill CHICKEN is no longer pink add mushrooms cook and stir 2 minutes Add Asparagus cook stir 5 minutes or untill crisp tender season.
- put in a 2 1/2 Quart casserole top with stuffing mix Add wine to skillet coo and stir 1 minute over medium high heat scrape up any brown bits from bottom of skillet add broth and soup coo stir till well blended pour into casserole mix. WELL bAKE 35 MINUTES OR UNTILL LIGHT BROWN
The Rating
Reviewed by 16 people-
We liked this a lot. The only change I made is I bought 16 oz of fresh sliced mushroom and sauteed them instead of using can. The picture is mine and if you don't want it up there just remove. Thanks for posting the recipe!
jencathen
in loved it
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This looks and sounds wonderful!!!
pleclare
in Framingham loved it
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LOVE it...can't believe I missed it before!
sparow64
in Sweetwater loved it
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Reviews & Comments 15
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