Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, creamy almond chicken with asparagus stuffing. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Creamy almond chicken with asparagus stuffing recipe is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Creamy almond chicken with asparagus stuffing recipe is something that I’ve loved my entire life.

I love chicken I love asparagus almonds tarragon everything in the ingredients. but it had no flavor. I might has well have just boiled up some chicken and asparagus. Creamy Chicken Asparagus Casserole. this link is to an external site that may or may not meet accessibility guidelines.

To begin with this recipe, we have to prepare a few ingredients. You can cook creamy almond chicken with asparagus stuffing using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Creamy almond chicken with asparagus stuffing: recipe

1. Take 2 large chicken breasts, sliced in halves
2. Take 1/2 C crushed almonds
3. Prepare s&p
4. Get 1 (12 oz) box organic cream of chicken soup
5. Prepare 6-8 asparagus stem, slice at a thin angle
6. Make ready 1/2 bag pepperidge farm stuffing, herb seasoned
7. Prepare 1 small onion, chopped
8. Make ready 1 garlic clove, chopped
9. Take 1 1/2 C beef broth
10. Get 5 T butter
11. Prepare Cooking spray
12. Prepare 1/2-3/4 C shredded parmesan cheese
13. Make ready 1/2-3/4 C shredded romano cheese, or a cheese you like

Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Add the asparagus to the sauté pan. Then toss to coat with butter and almonds.

Steps to make Creamy almond chicken with asparagus stuffing: recipe

1. Preheat oven to 350. Coat a 9x11 baking dish with cooking spray. S&P both sides of chicken breasts. Place the breasts in the baking dish and top with the crushed almonds.
2. In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping.
3. In a medium saute pan, melt the butter and then add the onion and garlic and cook 3 minutes - until clear. Add the asparagus and cook 2 minutes. Add the broth and simmer for 5 minutes. Remove from heat and then add the 1/2 pkg of stuffing and combine.
4. Pour the soup mixture over the breasts covering all. Bake in oven for 22 minutes or until the breasts have a nice brown crust on them. Serve with the stuffing- delicious

The asparagus can then be cooked in the pan as long as you keep the asparagus spears moving. Almond Chicken Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, public domain government resource. On a clean work surface, cut a pocket into each chicken breast, then stuff each. On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side. Season the inside of the chicken with salt and pepper.

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