Chicken Asparagus Cobb Loaf Food

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CREAMY CHICKEN AND ASPARAGUS ON TOAST



Creamy Chicken and Asparagus on Toast image

Make and share this Creamy Chicken and Asparagus on Toast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 tablespoon fresh thyme leave, chopped
3 garlic cloves, chopped
salt
fresh ground black pepper
6 tablespoons unsalted butter, softened
4 (6 ounce) boneless skinless chicken breast halves
1 French baguette
1 cup fresh flat-leaf parsley, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
1/4 cup half-and-half
1 bunch asparagus, ends trimmed off and cut into 1-inch lengths (get pencil thin asparagus)
1 cup grated gruyere cheese
2 tablespoons plain breadcrumbs
4 slices black forest ham, chopped

Steps:

  • Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
  • Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
  • Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
  • Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
  • While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
  • Dig out some of the insides of the bread and discard.
  • Push the bread open and flatten out to keep it open.
  • In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
  • Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
  • Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
  • Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
  • Whisk in the white wine, stock, and half-and-half; bring to a simmer.
  • Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
  • In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
  • Stir the remaining parsley and chopped ham into the chicken and sauce.
  • Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
  • Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.

Nutrition Facts : Calories 1058.9, Fat 50.1, SaturatedFat 21.4, Cholesterol 195.7, Sodium 1509.2, Carbohydrate 77.5, Fiber 7.6, Sugar 4.4, Protein 68.5

FOIL CHICKEN & ASPARAGUS DINNERS



Foil Chicken & Asparagus Dinners image

I found this in a Kraft Food magazine. It originally called for mushrooms, which I don't eat so I adapted it to things I like.

Provided by kwlabear

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package seasoned stuffing mix
1 3/4 cups water, divided
6 chicken breasts
4 slices Canadian bacon
1 (10 ounce) package frozen asparagus
1 cup frozen peas
1 (10 3/4 ounce) can cream of asparagus soup

Steps:

  • Preheat oven to 400.
  • Mix stuffing mix w/1 1/2 cups water. Divide evenly among 6 sheets of foil.
  • Spray foil with cooking spray before layering ingredients in order to keep stuffing from sticking.
  • Layer chicken, canadian bacon, asparagus and peas on top of stuffing.
  • Mix soup with 1/4 cup water.
  • Pour equally over each foil packet.
  • Bring up sides and ends of foil, double folding them to seal in heat.
  • Place on baking sheet.
  • Bake 30-35 minutes.
  • Let stand 5 minutes after removing from oven.

Nutrition Facts : Calories 433.9, Fat 16.6, SaturatedFat 4.7, Cholesterol 103.5, Sodium 1017, Carbohydrate 29.1, Fiber 2.9, Sugar 3.8, Protein 40.5

CHICKEN AND ASPARAGUS KABOBS



Chicken and Asparagus Kabobs image

"These Oriental-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes, I substitute salmon for the chicken." By Kelly Townsend. From TOH. Marinating time is not included.

Provided by Courtly

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons sesame seeds, toasted
1 tablespoon sesame oil
1/2 teaspoon white pepper
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 lb fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
  • In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
  • Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.

Nutrition Facts : Calories 607.8, Fat 38.2, SaturatedFat 5.7, Cholesterol 86.2, Sodium 2169.2, Carbohydrate 36.8, Fiber 2.2, Sugar 19.7, Protein 31.7

CHICKEN ASPARAGUS PUFFS



Chicken Asparagus Puffs image

A recipe from my entertaining favorites folder. These are so easy to make, just stuff the pastry, roll and bake. I could probably eat all of the puffs myself they are just that delicious. Perfect for entertaining or just for a weekend snack. The filling can be made in advance. You will just love these!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 35m

Yield 48 puffs

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked
3 tablespoons mayonnaise
1 teaspoon fresh minced garlic (optional)
1/2 teaspoon curry powder (or to taste)
1/2 teaspoon seasoning salt (or to taste)
black pepper (to taste)
1 (14 ounce) package puff pastry
1 (12 ounce) can asparagus, very well drained
1 egg, beaten
sesame seeds

Steps:

  • In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
  • Roll out puff pastry into a rectangle shape (10x14-in).
  • Then lengthwise into three even strips of pastry.
  • Spread chicken mixture along one side of each strip of pastry.
  • Place asparagus spears lengthwise beside chicken mixture.
  • Brush edges of pastry with egg.
  • Roll pastry over to close completely.
  • Brush top with egg.
  • Cut rolls diagonally into 1-inch slices with a sharp knife.
  • Sprinkle with sesame seeds.
  • Place on a greased cookie sheet.
  • Bake at 425 degrees for 8-10 minutes, or until golden brown.
  • Delicious!

Nutrition Facts : Calories 57.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.5, Sodium 32.8, Carbohydrate 4.3, Fiber 0.3, Sugar 0.2, Protein 2

ASPARAGUS COB DIP



Asparagus Cob Dip image

Everyone I know likes this dip and ask for the recipe. It's quick and easy and tastes great. I got it from a friend of mine one christmas.

Provided by Marguerite NSW Aust

Categories     Lunch/Snacks

Time 40m

Yield 1 Dip

Number Of Ingredients 6

1 (300 ml) carton sour cream
1 (250 g) package cream cheese (Philadelphia)
1 (30 g) package spring vegetable soup mix
1 (340 g) can cut asparagus, drained
1 large cob bread (any other shape or type can be used; Can also use several small damper rolls for individual serves o)
1 baguette

Steps:

  • Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
  • Cut the top of the bread cob.
  • Dig out the bread from the cob (use this to dip with later).
  • Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
  • Cook in moderate oven until hot and crisp.
  • Cut French stick to dip with when cob cooked.

Nutrition Facts : Calories 2826.9, Fat 155.9, SaturatedFat 91.6, Cholesterol 386.8, Sodium 5700.2, Carbohydrate 284.8, Fiber 21.3, Sugar 7.5, Protein 78.4

CHICKEN AND ASPARAGUS BAKE



Chicken and Asparagus Bake image

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

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

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.

CHICKEN & ASPARAGUS COBB LOAF



Chicken & Asparagus Cobb Loaf image

Always a favourite at get-togethers, this easy cob loaf is quick to prepare and extremely moorish! I recommend a crusty cob loaf to avoid leaks! Also recipe can be adjusted to individual taste so the ingredients are only a guide. I also make a bacon and mushroom mixture which is also extremely good! The servings will depend on the size of the Cob Loaf.

Provided by ScottysAngels

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

500 ml sour cream
250 -500 g grated cheddar cheese (according to individual taste)
3 chicken thighs or 1 chicken breast
1 (420 g) tin asparagus
1 large crusty cobb loaf

Steps:

  • Cut the top off of the Cob Loaf about 1/4 of the way down. Set aside top.
  • Gently scoop out the soft bread centre of the Cob Loaf, careful not to break the sides. Tear this soft bread into pieces for dipping and place on a baking tray with the hollow cob loaf.
  • Bake in a moderate oven until crisp (avoid browning if possible). Take out and set aside.
  • Finely dice Chicken and cook in a non-stick or lightly oiled frypan.
  • In a large saucepan/pot over a medium heat, combine Sour Cream, Grated Cheese, Asparagus and cooked Chicken and stir until the cheese has melted and the mixture is warm. DO NOT BRIN TO THE BOIL!
  • Pour mixture into the Cob Loaf, replace top and place in a moderate oven for 5 minutes to heat the outside. If you have some mixture left over just serve in a bowl beside the Cob.
  • Serve on a Large Platter surrounded by the dipping pieces. Once the dipping pieces are devoured, break off the sides! The whole lot can be eaten. (The sides and bottom of the cob are the best!).

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