Tuesday, 19 January 2016
QUICK CHICKEN AND ASPARAGUS CASSEROLE
2 (cooked) barbecue chickens
2 cans cream chicken soup
1 can asparagus spears
1 can edgell diced capsicum
1/2 cup praise 99% fat free mayonnaise
1/2 cup corn kernels, canned or frozen
salt and pepper to taste
1 /3 cup dried breadcrumbs
1 1/2 cups shredded tasty cheese, packed
preheat oven to 180 c. lightly grease a 9 x 13 baking dish.
take all the chicken off the bone and break into smallish pieces, discarding the skin.
drain the asparagus and cut into pieces.
drain the capsicum.
drain the corn if using canned.
in a bowl, mix the chicken, soup, asparagus, corn, capsicum and salt and pepper together. place into baking dish.
sprinkle the breadcrumbs over the top of the casserole then cover with the cheese.
cook until bubbling and cheese is melted, about 20 minutes.
serve with salad if desired.