Chicken-Asparagus Casserole

1 large bunch asparagus, trimmed and cut into 3 inch lengths

5 red potatoes, cooked, peeled, and sliced 1/4" thick

1 onion, thinly sliced

1 Tbsp. olive oil

1 tsp. dried oregano

1 large carrot, very thinly sliced

1 large celery stalk, thinly sliced

1 lb. skinless, boneless chicken breast, sliced into 1/2" wide strips

3/4 cup chicken broth

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup Parmesan cheese

Steam the asparagus over 1 inch boiling water, just until bright green and still quite crisp, about 3 minutes.   Drain in a colander under cold running water to stop cooking, and set aside.  Preheat the oven to 400 degrees (F).  Spray a 9X13 casserole dish with nonstick spray.   Combine the potatoes, onion, oil and oregano in a large bowl; then spread in the casserole dish.  Top evenly with the carrot and celery, then with the chicken.   Add the broth and sprinkle with salt and pepper.  Cover wtih foil and bake until bubbling, 35-45 minutes.   Remove the foil and top evenly with the asparagus pieces.  Sprinkle all over with the cheese and return to the oven.   Bake until lightly browned, about 10 minutes.   Makes 6 servings, 1 cup per serving.    5 points per serving.

1 can cram of clery soup
2 cans water

Last edited on 6 Jan 2007 04:40 am by