How to Prepare Ultimate Creamy almond chicken with asparagus stuffing

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The ingredients needed to make Creamy almond chicken with asparagus stuffing:

1. Prepare 2 large chicken breasts, sliced in halves
2. Make ready 1/2 C crushed almonds
3. Take s&p
4. Make ready 1 (12 oz) box organic cream of chicken soup
5. Take 6-8 asparagus stem, slice at a thin angle
6. Make ready 1/2 bag pepperidge farm stuffing, herb seasoned
7. Take 1 small onion, chopped
8. Take 1 garlic clove, chopped
9. Make ready 1 1/2 C beef broth
10. Get 5 T butter
11. Take Cooking spray
12. Make ready 1/2-3/4 C shredded parmesan cheese
13. Make ready 1/2-3/4 C shredded romano cheese, or a cheese you like

Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Simply put one piece of chicken and divide the asparagus and sauce evenly in an airtight food container. 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.

Instructions to make Creamy almond chicken with asparagus stuffing:

1. 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.
2. In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping.
3. 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.
4. 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. On a clean work surface, cut a pocket into each chicken breast, then stuff.

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