Asparagus is now in season. While green ones tend to be the more popular ones, the seasonal vegetable also comes in the white variety. Sprinkle a little olive oil over top and sauté for five minutes and they’re ready to serve. That’s if you want to do things the easy way.
Dolores Collins prefers to steps things up a bit via her Chicken Casserole with Asparagus. But the resident of the 2100 block of South Hancock Street understands not everybody is a big fan of this green veggie, so she suggests substituting the asparagus with peas or green beans. No matter which one you choose, the recipe covers four food groups.
Dolores’ Chicken Casserole with Asparagus
Ingredients:
1/3 cup of butter
1 cup of bread cubes
1 cup of fresh or canned cut-up asparagus (if fresh, cook beforehand)
1/2 teaspoon of salt
1 tablespoon of dried parsley
1 5-ounce can of chunk chicken, drained and flaked
6 eggs, beaten
1/3 cup of milk
1 cup cheddar cheese, shredded
Directions:
Over medium-low heat, melt the butter in a large saucepan. Add the bread cubes and toss to coat with the butter. Stir in the asparagus, salt, parsley and chicken. Cook for two minutes, stirring occasionally.
Beat together the eggs and the milk and stir in cheese. Pour the egg mixture over the bread mixture and stir briefly to combine.
Cook until the eggs are set, about 15 minutes.
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