Ingredients
3 cups cooked rice
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 (12 ounce) package frozen cut asparagus, thawed and drained
4 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 cup cooking oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt-free seasoning blend
1/2 cup shredded Cheddar cheese
Directions
Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.
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