Recipe: Tasty Creamy almond chicken with asparagus stuffing

Creamy almond chicken with asparagus stuffing. I love chicken I love asparagus almonds tarragon everything in the ingredients. but it had no flavor. I might has well have just boiled up some chicken and asparagus. Creamy Chicken Asparagus Casserole. this link is to an external site that may or may not meet accessibility guidelines.

How to make Creamy Lemon Chicken with Asparagus and Mushrooms: You start off by heating up some coconut oil in a skillet. You may need to add a bit more coconut oil, and add your mushrooms, garlic, and asparagus to the pan. A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes, from BBC Good Food. You can have Creamy almond chicken with asparagus stuffing using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Creamy almond chicken with asparagus stuffing

1. It's 2 of large chicken breasts, sliced in halves.
2. You need 1/2 C of crushed almonds.
3. You need of s&p.
4. Prepare 1 (12 oz) of box organic cream of chicken soup.
5. It's 6-8 of asparagus stem, slice at a thin angle.
6. It's 1/2 bag of pepperidge farm stuffing, herb seasoned.
7. It's 1 of small onion, chopped.
8. Prepare 1 of garlic clove, chopped.
9. It's 1 1/2 C of beef broth.
10. Prepare 5 T of butter.
11. Prepare of Cooking spray.
12. Prepare 1/2-3/4 C of shredded parmesan cheese.
13. You need 1/2-3/4 C of shredded romano cheese, or a cheese you like.

Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Add the asparagus to the sauté pan. Then toss to coat with butter and almonds.

Creamy almond chicken with asparagus stuffing instructions

1. Preheat oven to 350. Coat a 9x11 baking dish with cooking spray. S&P both sides of chicken breasts. Place the breasts in the baking dish and top with the crushed almonds..
2. In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping..
3. In a medium saute pan, melt the butter and then add the onion and garlic and cook 3 minutes - until clear. Add the asparagus and cook 2 minutes. Add the broth and simmer for 5 minutes. Remove from heat and then add the 1/2 pkg of stuffing and combine..
4. Pour the soup mixture over the breasts covering all. Bake in oven for 22 minutes or until the breasts have a nice brown crust on them. Serve with the stuffing- delicious.

The asparagus can then be cooked in the pan as long as you keep the asparagus spears moving. Almond Chicken Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, public domain government resource. On a clean work surface, cut a pocket into each chicken breast, then stuff each. On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side. Season the inside of the chicken with salt and pepper.