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Monthly Archives: December 2012

Chicken Asparagus Casserole

Back at the time that asparagus entered my realm of edibles I found this recipe,168,147183-235197,00.html which has brought me to the dinner table very pleased.  When I was walking in the produce section I found my favorite size asparagus (super thin) and grabbed a moderately sized bundle for a mere $2.99 a lb.  My brain fought over the possibilities in which this casserole won (minus 2 dozen spears for my roasted asparagus recipe).  I thought I would share it with you so that I can pin this as a reminder of one more of my favorite dishes that doesn’t currently have a picture to pin.  So with out much ado, here is the recipe as I do it, to check out the original go to the link.

2 lbs chicken breasts (I prefer tenderloins)
3/4 lb of fresh Asparagus
1/4 c. butter
1/4 c. flour
1 c. chicken broth (low sodium if you have it)
1 c. milk
1 c. cheddar cheese, shredded (sharp is amazing!)
2 tsp. mayonnaise
2 tsp. prepared mustard
Salt & pepper to taste (I leave this out and let individuals add it at the table if needed)
Fry the chicken with some season salt. Melt butter and stir in flour.  Stir constantly for 2-3 minutes to “cook” the flour. Add in additional ingredients except the chicken and asparagus into saucepan and heat until cheese melts. (You can substitute the chicken drippings for the butter if you wish.) Lay long asparagus spears in bottom of casserole dish. Place chicken over asparagus and pour sauce over top. Bake at 325 degrees for one hour. Serve with rice.
This is an amazing meal.  White or brown rice compliments this well.  Even my younger boys love this meal.

What is in the fridge Quiche!?

Enter left- Tired Mom

(Throwing open the refridgerator)

Tired Mom: What can I make for dinner.

This is me most nights.  Today has been that kind of day and cleaning out the fridge was the last task to accomplish before the hubby got home from work.

Que easy meal, right?

Tossing a jar of sauerkraut out of the fridge, some suspicious looking salsa and a tiny block of molded over mozzarella I find some chopped multi-colored bell peppers, half of a small onion and a bag of mini pepperonis.  Digging further yet, I discover some chopped green onions, shredded (not molded) Mozzarella, a cup of shredded mild cheddar and eggs!  Bingo!  Do I have an easy crust?  Yes!  What are refrigerated crescent rolls for anyway?  Okay, here is the deal.  I chopped up the onion, fried it up with the peppers and tossed those cooked in with the pepperoni, cheeses, a bit of fresh chopped garlic and dumped the whole shabang in my pie pan that the crescent rolls were tucked into.  I cracked 5 eggs and added a couple tablespoons of half and half (it has to be used too!) and poured that over the yummies already in the pan.  And just sing the song that was sung to us when we were babies “toss it in the oven for baby and me!”  350 degrees and 30 minutes later I have this puppy!


It tasted like a philly cheese steak quiche!  Fridge cleaned out, dinner made, kiddo happy.  Done and done!  IMAG1260 IMAG1261

What is in the fridge Quiche


1/2 cup chopped peppers

1/4 cup chopped onion

1/4 cup Mozzarella (shredded)

1/2 – 1 cup mild cheddar (shredded)

3-4 cloves garlic minced

1/2 mini pepperoni

1/4 to 1/2 cup green onion, chopped

5 eggs

2-3 T half and half

1 package refrigerated crescent rolls

Preheat oven to 350 degrees.  Press crescent rolls into a 9- 10 inch pie pan. Combine ingredients together pour into crust and bake for 30- 40 minutes or when the egg is set.

What is in your fridge?