CHICKEN-ASPARAGUS SKILLET GRATIN
This all-in-one creamy skillet dinner uses fresh seasonal asparagus and preps in a quick 20 minutes.
Provided by By Becky Rosenthal
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
- In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
- In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
- Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
- Bake 25 minutes or until crumbs are browned.
Nutrition Facts : Calories 440, Carbohydrate 26 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 9 g, TransFat 1 g
CHICKEN AND ASPARAGUS AU GRATIN
The recipe is from a Betty Crocker cookbook, 1954, and I use it frequently. I've tried it with ham instead of chicken and other green vegetables but it was not good. Use fresh asparagus--I steam pieces for about 2 min. I always make a double batch and freeze one. For color, I like to serve with Harvard beets, or in summer with sliced tomatoes.
Provided by MacV3712
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix bread crumbs with cheese and 1/4 cup of.
- the melted butter.
- Line a 7X11X1-1/2 inch greased baking dish.
- with half the crumb mixture.
- Scatter asparagus over the crumbs.
- Melt remaining butter, add flour and make a.
- roux, then add milk and stir well.
- Add chicken to the sauce mixture and pour.
- over asparagus.
- Sprinkle top with remaining crumbs and cheese.
- mixed together.
- Bake at 350 degrees for approximately 35-45.
- minutes, just till crumbs have browned a bit.
- If freezing, do not bake before freezing.
CHICKEN AND ASPARAGUS GRATIN
Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.
Provided by ida ku zaifah
Categories Whole Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderate 180 degree C.
- Remove meat from the chicken carcass, discard bones.
- Slice chicken finely.
- Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
- Combine soup, sour cream, spring onions and capsicum.
- Season to taste and pour over chicken.
- Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
- Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
- Serve immediately.
ASPARAGUS GRATIN
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
- Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.
CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN
Steps:
- Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
- Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
- Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
- When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
- Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
- Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.
CHICKEN ASPARAGUS GRATIN
Make and share this Chicken Asparagus Gratin recipe from Food.com.
Provided by Chef mariajane
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart casserole mix soup,milk, onion powder and pepper. Stir in macaroni, chicken, asparagus and 1/2 cup cheese.
- Bake at 400F for 25 minutes or until hot.
- Stir. Sprinkle remaining cheese over chicken mixture. Bake 5 minutes more or until cheese is melted.
- TIP: For 1 1/2 cups cooked cut asparagus, cook 3/4 lb. or 1 package (about 9 oz) frozen cut asparagus.
Nutrition Facts : Calories 304.5, Fat 6.8, SaturatedFat 2.1, Cholesterol 45, Sodium 327.6, Carbohydrate 38.2, Fiber 3.3, Sugar 1.7, Protein 22.2
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CHEESY CHICKEN AND ASPARAGUS CASSEROLE
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
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
ASPARAGUS GRATIN
Categories Cheese Vegetable Broil Vegetarian Quick & Easy Parmesan Pine Nut Asparagus Boil Gourmet
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
- Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
- Preheat broiler.
- Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
- Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
PARSNIP-ASPARAGUS AU GRATIN
We pair parsnips with spring asparagus to create a terrific spring side dish. The cheesy and buttery crumb topping will entice everyone to eat their veggies!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the parsnips, salt and pepper. In a microwave, melt 2 tablespoons butter. Drizzle over parsnips; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 20 minutes., Meanwhile, in a microwave, melt 2 tablespoons butter. Combine asparagus and melted butter; add to parsnips. Bake 20-25 minutes longer or until vegetables are tender., In a large saucepan, saute onions in remaining butter until tender. Add garlic; saute 1 minute longer. Add bread crumbs; cook and stir until lightly toasted. Stir in cheese. Transfer parsnip mixture to a serving platter; sprinkle with crumb mixture.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN ASPARAGUS CASSEROLE
I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.
Provided by Elmotoo
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Saute chicken; season with pepper.
- Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
- Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
- Serve!
CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
CHICKEN ASPARAGUS BAKE
Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 779 calories, Fat 45g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 1248mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 11g fiber), Protein 32g protein.
CHICKEN AND ASPARAGUS BAKE
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
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, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
FRESH ASPARAGUS AND CHICKEN CASSEROLE
Great in the spring when asparagus first comes in and you can get it fresh.
Provided by KMSMOKEY
Categories Pasta and Noodles Noodle Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
- Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
- Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
- Bake 30 minutes in the preheated oven, until lightly brown.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g
SAUCY CHICKEN AND ASPARAGUS
You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
CHICKEN ASPARAGUS GRATIN
Make and share this Chicken Asparagus Gratin recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 2-quart casserole mix soup, milk, onion powder and pepper.
- Stir in macaroni,chicken, asparagus and 1/2 cup cheese.
- Bake at 400°F for 25 minutes or until hot.
- Stir.
- Sprinkle remaining cheese over chicken mixture.
- Bake 5 minutes more or until cheese is melted.
- Tip: For 1 1/2 cups cooked cut asparagus, cook 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces or 1 package (about 9 ounces) frozen asparagus cuts.
Nutrition Facts : Calories 522.9, Fat 17.6, SaturatedFat 8.4, Cholesterol 76.4, Sodium 838.7, Carbohydrate 58.3, Fiber 3.7, Sugar 2.7, Protein 32.4
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