Halal Chicken And Asparagus Bake Recipe

About this recipe

A hearty and flavorful baked chicken dish with tender asparagus, creamy sauce, and a crunchy almond topping, perfect for a satisfying dinner.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 340G Weight Watchers Naked Katsu Chicken Breasts
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• - Fine Food Specialist Green Asparagus
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• - Ds Cjo Soy Sauce For Soup 840ml
• 125G Valencia Fried Almonds With Salt, 125G
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat your oven to 350°F (175°C). Spray a 13 x 9-inch baking dish with cooking spray.
2. 2. Arrange 4 boneless, skinless chicken breasts evenly in the prepared baking dish.
3. 3. Drain and layer 1 can of asparagus spears over the chicken.
4. 4. In a mixing bowl, combine 1 can of cream of asparagus soup, 5 oz of milk, 8 oz of sliced mushrooms, 1 finely chopped onion, 2 tsp of soy sauce, and 1/2 tsp of black pepper. Mix well to form a creamy sauce.
5. 5. Pour the sauce evenly over the chicken and asparagus in the baking dish.
6. 6. Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and the sauce is bubbling.
7. 7. Sprinkle 1/2 cup of sliced almonds over the dish and return to the oven for an additional 5 minutes to toast the almonds lightly.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve warm.