Chicken Asparagus Cobb Loaf Food

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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 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 AND ASPARAGUS STRATA (BRUNCH CASSEROLE)



Chicken and Asparagus Strata (Brunch Casserole) image

This is one of my favorite brunch item - everyone seems to love it. This is a very easy menu item and you can prepare it the night before. Enjoy!!

Provided by GreekGirlPB

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 loaf Italian bread (break up into cubes) or 1 loaf French bread (break up into cubes)
6 eggs
2 cups milk
16 ounces shredded swiss cheese
1 rotisserie-cooked chicken (Picked off of the bone. I use only the breast, but you can use the whole chicken)
1 bunch asparagus
3 shallots
2 tablespoons olive oil
Pam cooking spray

Steps:

  • Spray baking dish with Pam (9X13).
  • Pick rotisserie chicken from the bone and set aside. Let cool.
  • Finely chop 3 shallots and sauté in olive oil. Add shallots to chicken and let cool.
  • Boil a small pot of water - cut the fresh asparagus up into 1 inch pieces. Add the asparagus pieces to the boiling water and cook for 2 minutes. Strain and put asparagus pieces in an ice water bath to stop cooking. Remove asparagus and dry on a paper towel. Add to the chicken.
  • Mix eggs and milk in separate dish (make sure eggs are well beaten).
  • Add cubed bread, shredded cheese, chicken, shallots and asparagus to the egg and milk mixture. Make sure chicken, asparagus and shallots are all cooled before adding them to the egg mixture.
  • Pour all ingredients into your baking dish
  • Bake on 350 degrees for 45 minutes. It will puff up slightly, like a quiche. Let is set for about 15 minutes before serving. It will settle and fall a bit.

Nutrition Facts : Calories 851.1, Fat 49, SaturatedFat 21.7, Cholesterol 380.1, Sodium 641.2, Carbohydrate 38.2, Fiber 3, Sugar 2.8, Protein 63.1

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

ASPARAGUS-STUFFED CHICKEN ROLLS



Asparagus-Stuffed Chicken Rolls image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

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 AND ASPARAGUS PASTRIES



Chicken And Asparagus Pastries image

These are just DE-LICIOUS and a rather nice change from the usual SAUSAGE rolls!! * Once cooked these little treats may be frozen. Or, they can be prepared up to 3 days in advance and be refrigerated.

Provided by Karin...

Categories     Lunch/Snacks

Time 30m

Yield 48-50 Ymmy Chicken And Asparagus Pastries

Number Of Ingredients 8

4 ready rolled puff pastry sheets
1 cup chicken, cooked and chopped
1 can asparagus, drained or 1/2 cup fresh asparagus, cooked and chopped
2 tablespoons sour cream
2 tablespoons chopped fresh chives (, these may be substitued with chopped spring onions)
50 g tasty cheese, finely chopped or grated
salt and pepper
1 egg, lightly beaten

Steps:

  • Cut each pastry sheet into 4 strips, and cut each strip crossways to give 3 rectangles.
  • Roll each rectangle on lightly floured surface until they measure approximately 3" x 6".
  • Combine the chicken, asparagus sour cream, chives (or spring onions) and cheese in a bowl.
  • Season with salt and freshly ground black pepper.
  • Spoon a teaspoon of the mixture onto each rolled out pastry rectangle.
  • Lightly brush the edges with egg and fold in the long sides first before folding in the ends to form'parcels'.
  • Place pastries seam side down on greased oven trays.
  • *Shortly before serving, brush each pastry with egg and bake in a moderately hot oven for about 15 minutes or until lightly browned.

Nutrition Facts : Calories 119.4, Fat 8.3, SaturatedFat 2.3, Cholesterol 5.7, Sodium 59.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.2, Protein 1.9

EASY CHICKEN/ASPARAGUS ROLL-UP'S



Easy Chicken/Asparagus Roll-Up's image

Make and share this Easy Chicken/Asparagus Roll-Up's recipe from Food.com.

Provided by McNealman345

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless chicken breasts, thinly sliced
1 lb fresh asparagus
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons olive oil

Steps:

  • Wash and snap the woody ends from the asparagus. Blanch in salted boiling water for 1 minute (or more depending on your preference for the doneness of the veg). Shock in ice water to stop cooking process. Drain on a dish cloth. Divide into 6 equal portions.
  • Lay one chicken piece flat and sprinkle with salt and pepper. Lay bundle of asparagus on one short side of the chicken and roll up tightly, securing with a tooth pick. Repeat.
  • Heat oil in non stick pan over medium heat. Place rolls pick side down. Sprinkle a little more salt and pepper over the rolls and brown on all sides. Pour lemon juice over the rolls and finish in a 350 degree oven until the chicken is done and the asparagus is warmed through.
  • Serve. I served them with mushroom risotto and fresh steamed carrots. Great.

Nutrition Facts : Calories 307.8, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 480.8, Carbohydrate 4, Fiber 1.7, Sugar 1.7, Protein 32

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

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.

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