Philly Expatriate

Saturday, May 28, 2005

Chicken & Asparagus

As promised:

Chicken & Asparagus Casserole

1 lb boneless, skinless chicken breasts OR chicken tenderloins

1 lb (bunch) fresh asparagus OR 1 package frozen asparagus (works fine with either)

1 packet Carb Options Mushroom Recipie Mix OR similar brand of dried mushroom soup mix

1/2 C. sour cream (can use light sour cream but NOT fat free)

1 C. milk (skim works fine)

Trim asparagus (if needed) and steam until bright green - if using frozen, also steam it.
Trim chicken into tenderloin-sized strips and poach (boil in water) for 10 minutes.
Spray a large baking dish with nonstick cooking spray and place steamed asparagus in it.
Place cooked chicken pieces on top of asparagus.
Mix together mushroom recipe mix, sour cream and milk and pour over chicken and asparagus.
Bake at 350 degrees for 45 minutes.

NOTES:

I think that if you are totally adverse to asparagus, you could substitute fresh, steamed green beans of hari coverts (baby green beans) instead.

I serve this with some fresh whole-grain dinner rolls. It might also be nice with plain cous cous, rice or similar grain if you are commited to a starch-based side dish.

The first time I made this I used mayonaise instead of sour cream; it tasted great but was lumpy. If that's all you have on hand, you can certainly use it.

You can also use those frozen chicken tenderloins or breasts since you have to poach it first anyway, but be aware that it does add more sodium than fresh chicken.

Posted at 03:28 pm by brandy101


	AbbyNormal May 31, 2005 12:38 PM PDT This sounds yummy! I'm going to try it on when it's not too hot to turn on the oven.


	brandy101 May 31, 2005 08:39 AM PDT They haven't tried "dreamfileds" pasta yet - although I bet no one in Europe has as they so violently object to any "engineering" of food products.


	chrysalis May 31, 2005 08:05 AM PDT Oh, wow, I can't wait to try it. I'm surprised at the violent reaction against low-carb foods that I've experienced over here in Germany. They live an almost low-carb lifestyle by nature (in comparison to us Americans!), so I'm puzzled why our taking it to its logical conclusion would be so objectionable. Any ideas???


	Lyly May 30, 2005 09:21 PM PDT Great sounding meal. One day I shall try it.


	brandy101 May 30, 2005 03:10 PM PDT no it won;t dry out - the sauce is creamy/has enough fat and water content to keep it moist - you have to do it in a shallow baking pan so that the sauce bubbles over the hicken while baking. Crock pot? Hmm, I'm not sure it would work - since it is to be baked UNCOVERED so as to release steam from the cooking milk.


	Miss Ginger May 30, 2005 01:27 PM PDT I think I know what I'm having for dinner. Sounds deeeelish, Brandy, thanks for the recipe. First question: The poached chicken going into the oven, the extra cooking won't dry it out? Second question: Do you know if this can be made in a crock pot?


	duble May 30, 2005 12:27 PM PDT Thanks for the recipe I look forward to making it.


	Greg May 29, 2005 09:58 AM PDT Sounds yummilicious. I will definitely give this one a try. Thanks. :-)

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