Chicken and Vegetable Recipe

This chicken and vegetable recipe needs more than just few minutes of your morning time. Therefore, Iusually serve it only for holiday breakfast. Asparagus Casserole may sounds bit complicated to you mmm... anyway, that's not the way it is.

ASPARAGUS CASSEROLE

4 whole chicken breast, or 1 chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs

Boil chicken until tender; debone meat and hold out broth. Grease casserole;put asparagus on bottom and chicken on top. Mix soup, lemon juice,mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs.Bake at 350 degrees for 30 to 40 minutes.

Note: Use chicken fillet is good idea if you don't want to debone, but the whole chicken is best broth source.

The next chicken and vegetable recipe is another simple idea. I usually serve this Cabbage Sensationfor small family gathering or in another hot shiny day. When I served it for my girl's visiting friend, they asked me toserve it for another visit :-)

CABBAGE SENSATION

1 head cabbage
8 tbsp. silvered almonds
2 pkgs. ramen noodles
8 tbsp. sesame seeds
4 green onions, chopped
4 whole chicken breast, chopped

Chop cabbage. Brown in oven, almonds and sesame seeds. Separate.Break up noodles. Add the above together in salad bowl

For dressing:

4 tbsp. sugar
1 tsp. pepper
2 tsp. Accent salt
2 tsp. salt
6 tbsp. rice vinegar
1/2 c. oil

Mix all ingredients but oil together. Dissolve sugar, salt by stirring, ormicrowave. Then add oil. Mix together. When ready to serve, add dressingto cabbage, mix and stir well. Add chopped chicken breast for finishing.