Baked Chicken With Asparagus And Mushrooms Recipe

About this recipe

A hearty, high-protein dinner featuring tender baked chicken, fresh asparagus, and savory mushrooms, served over egg noodles for a comforting and satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 500G Nikko Egg Noodles, 500G
• - Fine Food Specialist Green Asparagus
• - Cooks & Co Sliced Mushrooms
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 1 L Itsu Sesame Chicken Broth For Noodles For 4

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Place 4 chicken breasts in a casserole dish.
3. 3. Pour 1 cup of creme fraiche over the chicken and add 1/2 cup of chicken broth. Mix gently to coat the chicken.
4. 4. Bake the chicken in the preheated oven for about 40 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
5. 5. While the chicken is baking, cook 1 package of egg noodles according to the package instructions. Drain and set aside.
6. 6. Steam 1 bunch of asparagus (trimmed and cut into 2-inch pieces) until tender, about 5-7 minutes. Drain and set aside.
7. 7. In a skillet, sauté 1 cup of sliced mushrooms in a small amount of oil or butter until softened, about 5 minutes.
8. 8. Once the chicken is done, remove it from the casserole dish and set it aside on a plate.
9. 9. Add the cooked egg noodles, steamed asparagus, and sautéed mushrooms to the casserole dish. Mix them together with the remaining juices.
10. 10. Place the chicken breasts back on top of the noodle mixture and pour the second cup of creme fraiche evenly over the top.
11. 11. Return the casserole dish to the oven and bake for an additional 10-15 minutes, or until heated through.
12. 12. Serve hot and enjoy your delicious, protein-packed dinner.