When I entertain I like to be well prepared before the guests arrive. This recipe is great for a dinner party because most of it can be prepared in advance. This recipe can be easily doubled or tripled and is very versatile. The wine gives it a 'chef' prepared flavor!!
Portion size4 servings
Credits :Colleen Paquette
cream of chicken soup
Chop chicken (left over Turkey works too) into bite size pieces. Steam the vegetables for 3-5 minutes. In saucepan, whisk together soup, milk and wine until just heated through. Preheat oven to 450 degrees. Assembly: In a lightly buttered casserole, layer chicken on the bottom, then asparagus and carrots. Pour the prepared sauce over top. (From this point the casserole can be placed in refrigerator until ready to place in oven). Just before heating sprinkle with parmesan cheese, melted butter and paprika. Heat for 15-20 minutes covered and about 5-10 minutes uncovered. Serve over egg noodles or rice. While casserole is in oven cook noodles or rice as per package instructions. *You can substitute vegetables for broccoli or cauliflower. Delicious!!