Asparagus Supreme

Name: Asparagus Supreme
Ingredients: 3 cups cooked rice; 1 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 1 package (12 ounces) frozen cut asparagus, thawed and drained; 4 boneless skinless chicken breast halves, cut into 1-inch strips; 1/4 cup vegetable oil; 1 cup sliced fresh mushrooms; 6 green onions, chopped; 1/4 cup chopped sweet red pepper; 1 can (10-3/4 ounces) 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

14 ingredients

1 steps

Ingredients

3 cups cooked rice
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 package (12 ounces) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1-inch strips
1/4 cup vegetable oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 can (10-3/4 ounces) 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

1

Spread rice in a greased 11x7-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° for 40-45 minutes.