John and Janice Adams
Chicken, Asparagus and Mushroom Bake Casserole
By Janice Adams
1 T. butter
1 T. olive oil
2 boneless skinless chicken breasts (about 1/2 pound) cut into bite-size pieces
2 cloves garlic minced
1 c. sliced mushrooms
2 c. sliced asparagus
Black pepper
1 pkg. (about 6 ounces) stove top corn bread stuffing
1 can (14.5 ounces) chicken broth
1 can (10.5 ounces) cream of asparagus soup
1. Preheat oven to 350 degrees. Heat butter and oil in large skillet until butter is melted. Cook and stir chicken and garlic about 3 minutes over medium-high heat until chicken is no longer pink. Add mushrooms; cook and stir 2 minutes. Add asparagus; cook and stir about 5 minutes or until asparagus is crisp-tender. Season with pepper.
2. Transfer mixture into 2 1/2 quart casserole. Top with stuffing mix.
3. Add broth and soup; cook and stir until well blended.
4. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 minutes or until heated through and lightly browned. Makes 6 servings.
