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ELEGANT CHICKEN 2 (10 oz.) pkg. frozen asparagus spears 1/4 c. butter 1/4 c. blanched, slivered almonds 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 10 1/2 oz. can chicken and rice soup 1 c. chicken broth 3 c. cooked chicken, cut in bite-size pieces paprika Slit tops of boxes of asparagus. Microwave in boxes 10 minutes (High). After 5 minutes, open boxes and rearrange spears; set aside. Microwave butter in 9-inch pie dish (High) for 30 seconds; add almonds to butter. Microwave 1 1/2 minutes (High), stirring every 30 seconds. Mix together flour, salt, pepper and toasted almonds. Add soup and broth, stirring well. Microwave (High) 3 to 5 minutes, stirring every minute until thickened. In a 12 x 8-inch casserole alternate layers of chicken and asparagus. Cover with plastic wrap and microwave (High) 5 to 6 minutes. Turn dish 1/2 turn after 2 1/2 minutes. Garnish with almonds and parsley. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |