Cheesy Chicken And Asparagus Recipes

CHEESY CHICKEN AND ASPARAGUS BUNDLES

Cheesy Chicken and Asparagus Bundles image

I saw the asparagus in the produce section today and decided to come up with a recipe for dinner tonight. This is what I came up with - both DH and myslef loved it. Easy enough for any day, but "fancy" enough for a dinner party. I served these with fingerling potatoes roasted with olive oil and rosemary.

Provided by StaciJane

Categories One Dish Meal

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

3 -4 boneless skinless chicken breasts
1 bunch asparagus
1/2 lb very thinly sliced prosciutto
1 cup shredded monterey jack cheese

Steps:

Pound each chicken breast to about 1/2" thick.
On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese.
wrap into a bundle and secure with toothpicks.
place in baking dish and cover with foil.
backe in 350 degree oven for one hour.

Nutrition Facts : Calories 310.2, Fat 14.8, SaturatedFat 7.9, Cholesterol 109, Sodium 361.2, Carbohydrate 6.8, Fiber 3.2, Sugar 2.3, Protein 38.1

CHEESY CHICKEN AND ASPARAGUS CASSEROLE

Cheesy Chicken and Asparagus Casserole image

This chicken and asparagus casserole is a quick and easy pasta dinner.

Provided by ChristinaDC

Categories Main Dish Recipes Casserole Recipes Chicken

Time 50m

Yield 10

Number Of Ingredients 11

Ingredients

1 (16 ounce) package whole wheat rotini pasta
1 tablespoon olive oil, or to taste
4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces
1 bunch asparagus, cut into bite-sized pieces
1 (8 ounce) package sliced fresh mushrooms
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (16 ounce) jar Alfredo sauce
4 tablespoons pesto
salt to taste
⅓ cup shredded Cheddar cheese, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g

CHEESY CHICKEN AND ASPARAGUS

Cheesy Chicken and Asparagus image

I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was-and still is-a tolerant taste tester.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
3 green onions, sliced
1 garlic clove, minced
3 ounces cream cheese
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (10 ounces) frozen chopped asparagus or broccoli
Hot cooked rice, optional

Steps:

In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

Nutrition Facts :

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

Ingredients

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.

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