CHICKEN AND ASPARAGUS BAKE
You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE
Steps:
- Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
- Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
- Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
- Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
- Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
- Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
- Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.
Nutrition Facts : Calories 454 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHEESY ASPARAGUS CHICKEN
Came up with this one night a few years ago when I was trying to come up with something new for dinner. My husband discovered that asparagus wasn't so bad with this meal.
Provided by PlayingInTheKitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Place chicken breasts on the baking sheet and sprinkle with 3/4 of the ranch dressing packet.
- Bake chicken in the preheated oven until lightly browned and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from oven and spoon Cheddar cheese soup over the chicken breasts. Sprinkle with remaining ranch dressing mix.
- Place asparagus spears on the chicken breasts. Top each chicken breast with a slice of Swiss cheese.
- Return chicken to oven and bake until the asparagus is slightly tender and the cheese is hot, about 15 more minutes.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 11.7 g, Cholesterol 95.3 mg, Fat 12.8 g, Fiber 2 g, Protein 34.6 g, SaturatedFat 6.7 g, Sodium 805.8 mg, Sugar 2.6 g
CHEESY BAKED ASPARAGUS
What a delicious asparagus recipe! Two different types of cheese and house seasoning make the asparagus cheesy and full of flavor. The asparagus cooks up perfectly tender. This side dish is simple to make and perfect if you're watching carbs.
Provided by Janet Crow
Categories Other Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
- 2. Sprinkle the house seasoning and Parmesan cheese over the top.
- 3. Place in a 400 degree oven for 15 minutes.
- 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
- 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.
CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE
This creamy chicken dish is easy to prepare ahead so perfect for a dinner party. Serve with rice or baby new potatoes.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
- Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
- Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
- Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
- Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
- Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.
CHEESY ASPARAGUS TART
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
- Preheat the oven to 450 degrees F.
- Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
- Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
- Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
- Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
- Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.
CREAMY LEMON GARLIC CHICKEN WITH ASPARAGUS (30 MINUTES!)
It takes less than 30 minutes and just one pan to make this healthy creamy lemon chicken with asparagus. It's perfect for busy weeknights and is super flavorful and just 7g net carbs! The chicken and freshly cooked asparagus are surrounded with delicious lemon garlic cream sauce that's absolutely incredible.
Provided by Layla
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
- Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
- Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.
Nutrition Facts : ServingSize 1 serving (1/4th the dish), Calories 607 kcal, Carbohydrate 10 g, Protein 55 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 245 mg, Sodium 546 mg, Fiber 3 g, Sugar 3 g
CHEESY CHICKEN
My mom made this for us as kids and we loved it every time. When I got married I asked for it so I can make it for my family.
Provided by Yello Kim
Categories Chicken
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- *I have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
- Combine first four ingredients in a bag.
- Shake chicken pieces in flour mix.
- Melt butter in skillet.
- Brown chicken on all sides.
- Place in 13x9-inch baking dish.
- Combine soup, sour cream, and asparagus; mix well.
- Pour over chicken.
- Bake at 350° for 1 hour.
- Sprinkle with cheese and return to oven till it melts.
Nutrition Facts : Calories 869.5, Fat 68.5, SaturatedFat 31.5, Cholesterol 256.8, Sodium 1300.4, Carbohydrate 13.5, Fiber 0.7, Sugar 2.5, Protein 48.7
CHEESY CHICKEN AND ASPARAGUS
I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was-and still is-a tolerant taste tester.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.
Nutrition Facts :
CHEESY CHICKEN AND ASPARAGUS BUNDLES
I saw the asparagus in the produce section today and decided to come up with a recipe for dinner tonight. This is what I came up with - both DH and myslef loved it. Easy enough for any day, but "fancy" enough for a dinner party. I served these with fingerling potatoes roasted with olive oil and rosemary.
Provided by StaciJane
Categories One Dish Meal
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Pound each chicken breast to about 1/2" thick.
- On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese.
- wrap into a bundle and secure with toothpicks.
- place in baking dish and cover with foil.
- backe in 350 degree oven for one hour.
Nutrition Facts : Calories 310.2, Fat 14.8, SaturatedFat 7.9, Cholesterol 109, Sodium 361.2, Carbohydrate 6.8, Fiber 3.2, Sugar 2.3, Protein 38.1
CHEESY PUFF PASTRY ASPARAGUS TART
Cheesy asparagus tart made with puff pastry is a delicious, easy vegetarian recipe perfect for breakfast, brunch or a fuss-free lunch.
Provided by Alida Ryder
Categories Brunch Lunch Starter Vegetarian
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper.
- To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
- Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
- Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
- Place the tart into the oven and allow to bake for 15-20 minutes until the pastry is golden and cooked through.
- Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 11 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 120 mg, Sodium 426 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEESY GARLIC ASPARAGUS
Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.
Provided by Michelle Kisner Culbertson
Categories Baked Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
- Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
- Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
- Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g
CHEESY ASPARAGUS
In this cheesy baked asparagus recipe, asparagus spears are roasted whole smothered in a creamy, cheesy garlic sauce. This low-carb side dish is a great way to entice picky eaters to eat their veggies! Pair it with roast chicken or steak.
Provided by Sarah Epperson Loveless
Categories Baked and Roasted Asparagus Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Arrange asparagus in a 9-by-13-inch baking dish. Combine cream, garlic, pepper and salt in a small bowl; drizzle over the asparagus. Sprinkle mozzarella, Parmesan and crushed red pepper evenly over the asparagus. Bake until the cheese is golden and melted and the asparagus is tender, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 6.7 g, Cholesterol 29.8 mg, Fat 9.7 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 5.7 g, Sodium 301 mg, Sugar 2.1 g
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
ASPARAGUS-STUFFED CHICKEN BREASTS WITH BACON
Simple enough to make on weeknights! Stuffed with fresh asparagus and creamy cheese sauce, this bacon-wrapped chicken breast recipe is packed with flavour and only takes 15 minutes of prep time before you can throw it in the oven to bake.
Provided by Walmart
Categories All Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- HowToStep
- Position racks in centre and upper third of oven, then preheat to 375°F. Line a rimmed baking sheet with parchment. ##Place chicken breasts on a cutting board. Cover with plastic wrap. Using a meat mallet or the bottom of a medium saucepan, gently pound chicken breasts to 1/2-in thickness. Season chicken with 1/4 tsp each salt and pepper. Place 5 asparagus spears crosswise in the centre of each breast. Roll chicken around the asparagus, starting with the pointed end. Set aside, seam side down. ##Lay 2 slices of bacon on cutting board side by side lengthwise. Roll bacon around one piece of chicken, then place, seam side down, onto prepared sheet. Repeat with remaining bacon and chicken. ##Bake in centre of oven for 30 minutes. Switch oven to broil and transfer sheet to upper rack. Broil until bacon is golden and an instant-read thermometer inserted into thickest part of chicken reads 165°F, about 4 to 5 minutes. ##Meanwhile, heat a medium saucepan over medium. Melt butter, then stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk and mustard. Cook until mixture is thickened, about 2 minutes. Stir in cheese, remaining 1/4 tsp each salt and pepper and parsley. Cook until cheese is melted. Serve sauce spooned over chicken.
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5/5 (1)Total Time 30 minsCategory DinnerCalories 213 per serving
- Place 4 spears of steamed asparagus and a few spoonfuls of grated cheese into each chicken breast. Close and secure with skewers.
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- Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic.
- Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
- Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, and serve.
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- Season both each chicken breast with salt and pepper to taste, and then garlic powder and paprika.
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From myrecipes.com
Servings 4Total Time 35 mins
- Preheat oven to 425°F. Place 1 chicken breast at a time in a ziplock plastic bag, and flatten to 1/2-inch thickness, using flat side of a meat mallet.
- Place flattened chicken breasts on a work surface. Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Layer 3 provolone slices on top of each (slices will overlap). Top each with 8 asparagus spears in a “bundle.” Roll up, and place, seam side down on a baking sheet lined with parchment paper. Secure with wooden picks. Brush tops of chicken with olive oil.
- Bake in preheated oven until chicken is cooked through and a thermometer inserted in thickest portion of chicken registers 165°F, 14 to 16 minutes. Remove from oven, and let rest 5 minutes. Remove toothpicks. Serve with lemon wedges.
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- Preheat oven to 400 degrees, coat a 13" x 9" baking dish with cooking spray then set aside. Place a large skillet over medium-high heat then add the oil. When oil is hot, add chicken then cook for 3–4 minutes, stirring constantly.
- Add onion, garlic, salt, pepper and thyme then cook for an additional 5 minutes. Add wine and continue cooking until liquid is reduced by half. Transfer chicken and wine mixture into a large bowl then cover to keep warm.
- Return skillet to heat, which should be set to medium-high. Add chicken broth then let it come to a boil. Stir in orzo then return liquid to a boil. Reduce heat to medium-low then simmer orzo for 7 minutes—the orzo will not be cooked completely through at this point.
- Cut cream cheese into 1" cubes then add to orzo. Stir until melted and completely combined then remove skillet from heat and stir in Italian blend cheese. Combine orzo and chicken mixture then stir to integrate the ingredients.
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5/5 (7)Total Time 45 minsCategory Main CourseCalories 744 per serving
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5/5 (2)Category Side DishCuisine AmericanTotal Time 18 mins
- Preheat oven to 425F. Move the rack to the middle position and line a baking sheet with parchment paper.
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- Sprinkle both sides of your chicken breast with salt, pepper, and a little Italian seasoning. Heat a medium skillet over medium-high heat. Grease with cooking spray or a drizzle of your favorite cooking oil and place chicken in the pan. Cook each side for 4 to 8 minutes, until an instant-read thermometer reads 160°F. Transfer your chicken to a plate and tent with foil to keep warm.
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