Monday, May 13, 2013

Saucy Chicken & Asparagus Bake

Say what you want about Paula Deen... healthy recipes or not... she knows exactly what the term "comfort food' means. With asparagus season at it's peak and a few chicken breasts in the refrigerator, I came across this recipe for Saucy Chicken & Asparagus Bake from The Lady & Sons, Too. You can't go wrong with chicken, asparagus and cheese. It's a perfect busy weekday meal!

Saucy Chicken and Asparagus Bake
by Paul Deen


1 1/2 pounds fresh asparagus spears, trimmed and halved
2 tablespoons vegetable oil
4 pounds chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
one 10 3/4-ounce can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 cup shredded Cheddar cheese


1. If the asparagus spears are thick or seem tough, cook them in boiling water for 2 minutes; drain.

2. Place the asparagus spears in a greased 9 x 9 baking dish.

3. Heat the oil in a skillet over medium heat; add the chicken and brown on both sides; season with salt & pepper.

4. Arrange the chicken over the asparagus.

5. In a bowl, mix the soup, mayo, and lemon; pour over the chicken.

6. Cover with foil and bake at 375 degrees F for 40-45 minutes, or until the chicken is tender and it's juices run clear.

7. Sprinkle the dish with cheese and let stand for 5 minutes so the cheese melts. 

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