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Cheesy Chicken and Asparagus

Total Time

Prep: 20 min. Cook: 25 min.

Makes

4 servings

I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was—and still is—a tolerant taste tester.

Ingredients

  • 2 boneless skinless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon butter or margarine
  • 1 cup sliced fresh mushrooms
  • 3 green onions, sliced
  • 1 garlic clove, minced
  • 3 ounces cream cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 package (10 ounces) frozen chopped asparagus or broccoli
  • Hot cooked rice, optional

Directions

  1. In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

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