This Chicken Asparagus Casserole is based loosely on a recipe I saw in a cookbook called Amish Cooking. I thought the idea of the asparagus, chicken, mushrooms and stuffing together sounded good. It turned out well in my opinion, but my husband said that although he would eat it again it was just ok. My son doesn’t like the ingredients, so we had to dissect it before he would eat it. I liked it, and thought I would share. So if you (and your family) like the ingredients, you might like to try this.
Chicken Asparagus Casserole:
1 package of chicken tenderloins cut into 1 inch pieces
1 box cornbread stuffing
1 jar of sliced mushrooms (there are 2 in the picture, but I only used 1)
1 cup of Thrive freeze dried asparagus (not rehydrated)
1 can of chicken broth
1 family size can of cream of chicken soup (I get these at Walmart)
Salt, Pepper, Garlic Salt
First you will cut your chicken in 1 inch pieces, season with salt, pepper, and garlic salt (not a lot, this is a salty dish because of the soup) and fry them over med/high heat until brown.
Remove the chicken from the frying pan and put in a 9″ x 13″ pan that has been sprayed with oil.
Open up your can of chicken broth and pour it into the pan that you fried the chicken. Heat the broth and loosen the brown stuff on the bottom of the pan. Then you will mix this with your cream of chicken soup and set aside.
Throw your asparagus on top of the chicken.
And then the one can of mushrooms.
I do not have a picture of this, but next you will put the package of stuffing over the chicken, asparagus and mushrooms. Finally you pour your soup mixture over the top.
Bake at 350 degress for 30 minutes.
Now it is ready to eat and enjoy!