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April 21st, 2006

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12:02 pm - Chicken Asparagus Casserole w/wo Fresh Dill
Haven't posted in a long time. I've been .....away.

Chicken Asparagus Casserole w/Fresh Dill

2 halves boneless breast of chicken cut into cubes
2 cups al dente pasta (I used tri-color fusilli because that is what I had)
1-1 1/2 fresh aspargus steamed, cut into 2 inch pieces
1 can of fat-free cream of mushroom soup or cream of chicken
1/4 cup of white wine
1/4 cup of Heart Smart Mayo
1/2 cup of water
1/2 teaspoon powdered chicken boullion
4 small sprigs of dill, chopped (reserve a few pieces for topping) <b>optional</b>
2 teaspoon minced garlic
2 tablespoon Olive oil
salt and pepper to taste
3/4- 1 cup grated chedder/monterery jack shredded cheese (reserve 1/4-1/2 cup)
pinch of paprika

Arrange steamed aspargus in the bottom of a 9/10 inch casserole dish over pasta. Saute chicken in olive oil, garlic  till white, sprinkle and toss with salt and pepper. Drain off half of liquid (leaving about a tablespoon) and toss over asparagus.
In a bowl mix, soup, mayo, water, wine, dill, and chicken boullion powder. Pour over all
Top with 1/2 cup shredded cheese, sprinkled remaining dill and pinch of paprika for color.

Sprinkled remaining chedder over plated portions to taste

Bake 30-35 minutes.

Options: bake without pasta and serve over rice, or coucous

x-posted to </a></a>mysticookin  & </a></a>cooking

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Chicken Asparagus Casserole w/wo Fresh Dill - Mystic Cookin

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