"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken--Asparagus Hot Dish, by Jane Tongen, is from Buboltz Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 c. dry bread crumbs 4 tbsp. grated Parmesan cheese 2) 10.5 oz. can asparagus spears 4 c. diced, cooked chicken 2)10-11oz. cans cream soup (mushroom or celery) 1 can milk 1 c. shredded cheese (any type) salt & pepper optional: 2) 4 oz cans mushrooms
Treat 9 x 13 pan (with spray or oil). Spread 2 c. crumbs on bottom and sprinkle with 3 tbsp. Parmesan. Layer asparagus on crumbs. Layer chicken on asparagus. Lightly salt and pepper (optional layer: mushrooms). Mix soups, milk and pour over meat. Sprinkle remaining crumbs and Parmesan, and finish with shredded cheese on top. Bake at 350 for 30 - 45 minutes or 400 degrees for 20 minutes. Cheese should be slightly browned. Let rest 5 minutes before serving.
This is one of my family's favorites. Leftovers can be reheated in small servings in microwave. Even If you have never liked asparagus you will like it after you have this dish.
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