Creamy almond chicken with asparagus stuffing. Place the breasts in the baking dish and top with the crushed almonds. Creamy almond chicken with asparagus stuffing step by step. S&P both sides of chicken breasts.

For mine, I will make it a bit tasty. This is gonna smell and look delicious. I love chicken I love asparagus almonds tarragon everything in the ingredients. but it had. You can have Creamy almond chicken with asparagus stuffing using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Creamy almond chicken with asparagus stuffing

It's 2 of large chicken breasts, sliced in halves.
Prepare 1/2 C of crushed almonds.
You need of s&p.
Prepare 1 (12 oz) of box organic cream of chicken soup.
You need 6-8 of asparagus stem, slice at a thin angle.
It's 1/2 bag of pepperidge farm stuffing, herb seasoned.
You need 1 of small onion, chopped.
It's 1 of garlic clove, chopped.
You need 1 1/2 C of beef broth.
Prepare 5 T of butter.
You need of Cooking spray.
You need 1/2-3/4 C of shredded parmesan cheese.
It's 1/2-3/4 C of shredded romano cheese, or a cheese you like.

In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. On a clean work surface, cut a pocket into each chicken breast, then stuff. Simply put one piece of chicken and divide the asparagus and sauce evenly in an airtight food container.

Creamy almond chicken with asparagus stuffing instructions

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..
In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping..
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..
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.

To reheat, place the chicken and asparagus on a microwave-safe plate and cover with a paper towel. Warm it up for a few minutes until it's hot all the way through. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Sprinkle chicken with salt and pepper. Spread mustard over one side of each chicken breast.