Chicken Crunch Casserole
Balsamic-Roasted Asparagus
Ingredients
- 1½ cups chopped rotisserie chicken
- ½ cup cream of chicken soup
- ½ (4-oz) can sliced mushrooms, drained
- ½ (2-oz) pkg slivered almonds
- ½ cup chopped celery
- ½ cup olive-oil mayonnaise
- ¼ cup heavy cream
- ½ tsp curry powder
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 350°F. Stir together chicken, soup, mushrooms, nuts, celery, mayonnaise, cream, curry powder, salt, and pepper in a large bowl.
- Coat an 8-inch square baking dish with cooking spray; spoon chicken mixture into dish.
- Bake, uncovered, 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 10 oz asparagus, trimmed
- 1½ Tbsp olive oil
- ⅛ tsp salt
- ½ Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 450°F. Combine asparagus, oil, and salt; place on an oiled, large rimmed baking sheet.
- Roast 10 minutes or until lightly browned and tender; drizzle with vinegar just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
403
|
72
|
475
|
| Fat (g) | 34 | 7 | 41 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 7 | 2 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1097 | 82 | 1179 |
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