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asparagus chicken breasts Worcestershire sauce mushrooms Velveeta cheese Bread salt mushroom soup milk
Viewed: 33 - Published at: 7 years agoIngredients
- 2 lb. asparagus
- 4 half chicken breasts
- 4 to 5 drops Worcestershire sauce
- 1 can mushrooms and juice
- 8 slices Velveeta cheese, cut in half
- 2 slices bread, toasted and cut in cubes
- 1/2 tsp. salt
- 1 can mushroom soup
- 1/2 can milk
Method
- Cube chicken in small cubes and saut in butter.
- Bring asparagus and 1/2 teaspoon salt to full boil; drain.
- Put asparagus in long pan; cover with chicken.
- Bring soup, mushrooms, milk and Worcestershire sauce just to the boiling point.
- DO NOT BOIL.
- Pour over chicken, place cut cheese slices over soup mixture and sprinkle cubed toast over all.
- Bake at 350° for 20 to 25 minutes.
