So this is something that I just kind of figured out for myself and surprisingly it actually came out very good! I just figured that I had sour cream, cream of celery soup, rice, and chicken tenders already so all I needed was just asparagus and mushrooms!
Kind of one of those “work with what you got” deals!
Anyone who knows me at all knows that I can not stomach mushrooms!
I went through a mushroom pizza faze thanks to the Teenage Mutant Ninja Turtles when I was a kid and ate waaaaaay too much mushroom pizza for a small village. Ever since then, I can not stand them… but who wouldn’t feel that way after that tramatizing ordeal?!?!?
This my friends is a compromise! Lol
I am the only one in the house who feels that way about them so I of course decided to throw them in the mix and just eat around them.
I try to be a good roommate haha!
1 Lb Chicken; cubed
2 Cups Mushrooms; sliced
1 Bunch Asparagus; cut into 1″ pieces
1 Large Onion; coarsley chopped
1- 10 Oz Can Cream of Celery Soup
1/2 Cup Sour Cream
1 Cup Dry White Wine
Salt & Pepper
Heat 1 tablespoon of olive oil over medium high heat
Once the oil is hot, allow ghost hand to add the onions…
Sautee for about 8 minutes or until they are very tender.
Next, ghost hand will drop the asparagus in the same sautee pan with the onion and mushroom mixture.
Toss well and allow to do its magic for about 5 minutes.
Doesnt that look yuuuumy? (Well, minus the mushrooms)
Next remove the vegetable mixture from the pan into a separate bowl.
Add cubed chicken to the same sautee pan over medium heat and cook until no longer pink (about 10 minutes or so, depending on the size of the cubed chicken)
And don’t forget to take a moment and thank sweet baby jesus for this amazing bottle of Cabernet Sauvignon you are drinking because without it, lord knows you would not get through the rest of the evening…
Okay so once the chicken is fully cooked, combine the vegetable mixture with the chicken in the same skillet.
Next we will add the white wine…
Add the cream of celery soup…
Then salt and pepper.
Stir well again, and let thicken up for about 10 minutes while stirring occasionally.
I served this dish over steamed white rice but it would go very will with mashed potatoes, or even over cooked bow tie pasta!