utter in a saucepan and saute the shallots for
eel and grate ginger. Put 1 tsp ginger in with the chicken; put
b>chicken is coated with some seasoning.
Drain the asparagus well. Tinned/canned asparagus
Bring stock and 2 cups water to a
b>chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
Beat together garlic, parsley and butter. Transfer to plastic wrap
Spoon chicken mixture into a bowl and set aside.
Add asparagus to
skillet over medium heat and cook chicken breasts until browned, turning
large saucepan cook asparagus in boiling water for 3
or until al dente. Drain, and transfer to a large bowl
Sprinkle chicken with pepper and Accent.
Pour corn oil
Preheat oven to moderate 180 degree C.
Remove meat from the chicken carcass, discard bones.
Slice chicken finely.
Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
Combine soup, sour cream, spring onions and capsicum.
Season to taste and pour over chicken.
Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
Serve immediately.
In a flat 3-quart casserole dish, place a layer of asparagus. Cover with chicken.
Saute onion and mushrooms in margarine.
Stir in all other ingredients, except almonds.
Pour this sauce over chicken and asparagus layers in casserole; sprinkle with almonds. Bake at 350\u00b0 for 20 minutes, or until bubbly.
he chicken on a baking pan. Mix some salt, pepper and paprika with
Boil chicken breasts and chop into bite-size pieces.
In saucepan, saute finely chopped onion in butter or margarine.
Add mushroom soup, cream of chicken soup, evaporated milk, mushrooms, pimento, cheese, salt and pepper and soy sauce.
Place deboned chicken in 9 x 13-inch casserole dish.
Top with 2 cans drained asparagus spears.
Pour sauce over chicken and asparagus. Sprinkle with parsley, chopped fine.
Bake 45 minutes at 350\u00b0
or until bubbly.
Serve over rice.
50\u00b0F. Season the chicken with salt and pepper and roast for about 40
With top of chafing dish set in water pan, heat cream.
Blend flour and butter and stir into hot cream.
Add seasonings, chicken and asparagus.
When very hot, serve on split buttered biscuits. Serves 4.
e chicken broth; stirring constantly, until mixture begins to boil and thicken
Grill or broil chicken breasts; slice into thin strips.
Cook pasta according to package directions.
Toss with olive oil, return to pot.
While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
Boil for 2 minutes.
Reduce heat, add Gorgonzola, parmesan and nutmeg.
Stir until melted.
Serve sauce over noodles, top with chicken and chopped tomatoes.