| Duckie ® |
Chicken with Mushrooms and Asparagus
Serving Suggestion: Serve over rice or pasta.
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What You'll Need:
4 each boneless, skinless chicken breasts, cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 - 6.5 oz jar sliced mushrooms
1 can milk
1 can asparagus spears, cut into bite size pieces
1/4 stick butter, cut into pieces (reserve 1 tablespoon of butter)
1 small onion, sliced
salt and pepper, to taste
3 tablespoons olive oil (reserve 1 tablespoon of olive oil)
1/2 cup cheddar cheese, shredded (optional)
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MAKES: 4 - 6 servings
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1. Heat 3 tablespoons of butter and 2 tablespoons olive oil on medium
heat in saute pan. Brown chicken pieces. Do this a bit at a time as
not to crowd chicken.
2. When chicken is browned, remove from pan and set aside. Add your
remaining butter and olive oil, and cook the sliced onion until soft,
about 5 minutes on medium heat. When the onions are done, add the two
cans of soup and milk. Cook until warmed and add the chicken back to
mixture. Add the mushrooms and asparagus.
3. Simmer covered for 5 minutes until warmed through. If adding
cheese, do this just before serving time.
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