This is another recipe I have been meaning to try for a while but never quite got around to buying the all-important tinned soup that was needed. This was just tooooooo easy. It was torn from a magazine some time ago and I vaguely remember that the "Kell" in the title was the wife of a sporting figure but have no idea who that was.
I actually chose to make this one because it served 4, rather than 6 or 8, and I'm sick of making too much and then having to eat lots of leftovers. Don't get me wrong. I love leftovers, I especially love feeding them to the family when I'm rushed off my feet and don't really have the time to create something new. But I get a bit annoyed when I have my menu plan for the fortnight and a recipe ends up being huge which throws all my planning out the window. Yes, there is the freezer (and the dog!) but sometimes it just doesn't all work out the way I want it too. Needless to say, we ended up with leftovers again! This fed us for two nights, luckily everyone liked it and the kids polished it off while Hubby raved over it and demanded (in a nice way) that I make it again. Anyway, this recipe provides 4 quite generous serves so if you have growing teenagers or just a family with hearty appetites this might be a winner for you.
Kell's Asparagus Chicken Casserole
from the Ugly Binder
4 Chicken Breasts or thigh fillets (I HATE thighs so used breasts)
salt and pepper
1 tablespoon olive oil
1 teaspoon butter
1 onion, finely diced
2 garlic cloves, crushed
6 button mushrooms, thickly sliced
2 x 400g cans cream of asparagus soup
juice of 1 lemon (left it out)
Preheat oven to 180˚C.
Cut each of the fillets into three pieces. Combine the flour, salt and pepper on a plate. Dust the chicken in the seasoned flour, shaking of the excess.
Heat the oil and butter in a frying pan and add the onion and garlic. Cook until soft and brown, then remove from the pan leaving behind the oil and butter.
Add the chicken to the pan and cook until browned.
Place the chicken into a large casserole dish along with the onion mixture and the sliced mushrooms.
Pour the soup and the lemon juice over the chicken. Cover and bake for 45 minutes.
Serve with rice and steamed vegetables.