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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Paula Deen's Saucy Chicken & Asparagus Bake Recipe

4.2 stars - based on 7 votes
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This recipe for Paula Deen's Saucy Chicken & Asparagus Bake is from Enchanted Morsels, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. fresh asparagus spears, trimmed and halved
2 T. vegetable oil
4 boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1 (10 3/4-oz.) can cream of chicken soup
1/2 c. mayonnaise
1 tsp. fresh lemon juice
1 c. shredded cheddar cheese
Directions:
Directions:
If the asparagus spears are thick or seem tough, cook them in boiling water for 2 minutes; drain. Place the asparagus in a greased 9x9-inch baking dish. Heat the oil in a skillet over medium heat; add the chicken and brown on both sides; season with salt and pepper. Arrange the chicken over the asparagus. In a bowl, mix the soup, mayonnaise, and lemon juice; pour this over the chicken. Cover and bake at 375º for 40 minutes, or until the chicken is tender and its juices run clear. Sprinkle the dish with the cheese and let stand for 5 minutes so the cheese melts.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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