Tag Archives: asparagus

Cheesy asparagus stuffed chicken and this dish is just good

I promised this one a while back on my Cajun Mama Cooks Facebook page…I know. For shame. I wrote it up. I actually had a whole long verbose post written up in honor of the new year. It was very sentimental and touching…I just erased it. Yep. I did. An hour of work gone. I erased it. It was all too poignant and I was feeling it that day but now not so much. Today I’m feeling the saying “yesterday is history, tomorrow is a mystery, today is a gift that’s why it’s called the present.” I’m so grateful to be able to tell you about this chicken dish, so many blessings to give God thanks for, so much joy to tell of that it would take one million blog posts. So I’ll just say this chicken dish is so tasty, you have to try it! When I make this for my family, I eat only this. To make it a meal for my family, I make a starchy side because they think it is necessary…non keto people…what can I say 🙄. But it is a perfectly delicious meal. And you can always just cook a plain chicken breasts for those kiddos who would balk at asparagus and cheese touching their chicken. How dare you!!! Lol! I found this recipe on Facebook before I was doing keto and I fell in love. I really, really love it since it is on my list of things I can have!! Big daddy, Pappy, and madame toot adore this!! It’s amazing y’all! It’s even good cold the next morning for breakfast…uh, um…my friend told me. 😏

My precious blessings...and at the end of the day one of the few things that matter Cheesy stuffed asparagus chicken~

Stuff you need~

4 boneless, skinless chicken breasts<<bis recipe, I use the thicker ones)

4 slices of provolone cheese

Bundle of asparagus, the bottom inch chopped off

Zest of 1 lemon

Garlic powder, onion powder, paprika, pink salt and cracked black pepper

What to do with the stuff~ Butterfly your chicken breasts. Do not let this deter you! It’s simple! Put your chicken breasts on your cutting board. Use a sharp knife and yes a little caution. Put one hand firmly over one chicken breasts. Using knife with other hand, slice chicken breast almost in half horizontally. Go from outside to inside. So basically you can open the chicken breast like a book now or opens like a butterflies wings hence the term butterflied.

I am assuming some people do not know how to butterfly the chicken breasts. I know I was reluctant to do it at first. If you know, then skip reading this. Do this with all of your chicken breasts.

Now, you will season the inside of the chicken breasts with all of those spices and add some lemon zest. My Pampered Chef microplane zester always gets the job done perfectly!

Next, you will put 3 pieces of trimmed asparagus and a slice of cheese (I cut mine in half and use it that way. Whole slice per chicken breast but it fits better cut in half). Fold the breast over the cheese and asparagus. Season again with the same spices.

Heat a tablespoon of butter and a tablespoon of olive oil in a large skillet. I use an oven safe skillet so I can do it all in one pan, but you can always transfer to a casserole dish if you want. Preheat oven to 350. Brown the chicken in your melted butter/warmed olive oil over medium heat. You’d rather brown it over lower heat so the cheese does not melt too fast. Brown on both sides. Pop it in oven and continue cooking until chicken is done throughout and no longer pink. Spoon some of those juices over the chicken during the baking process if you want. Yes some of the cheese will melt out of the butterflied chicken. It’s ok. Now on the video I saw when I first discovered this dish, it did not. But I operate in the real world, not smoke and mirrors and I’m telling you some of the cheese will drip out. Life is messy and that is ok!! There is nothing wrong with you! It only matters if you let it!! I usually cook the rest of the asparagus in the bundle right alongside the chicken because I have some asparagus lovers in my house. You do as you wish!


Pea and asparagus casserole and coming home

This recipe is not fancy. It is not new. It isn’t famous or even the most popular with any crowd. Except maybe my family. It calls for simple ingredients and goes great with roast and rice and gravy. In fact, this casserole is one I make any time I make a roast or bake a chicken.
You see, I was up all night with a sick kiddo. We came to Arkansas to spend time with our family and to just get away. Little did I know, a stomach bug did not get the memo and came along with us. Sometimes, I guess the best laid plans go wrong. And you just have to roll with it. And be happy anyway. Because to be frustrated and annoyed about what is means nothing good will come of it. I am from the school of thought that some days you just have to fake it until you make it. So today, I will post a recipe that I know like the back of my hand and just get it out there to y’all. Also, the comfort of knowing a recipe like this and knowing how great it goes with certain main dishes is immeasurable. We left town Friday and I was so excited to get away. I needed to get away from the mundane daily life. Not that it is a bad life, but I wanted to shake things up. We headed to the lodge in search of some R & R with our family. And we did have a good time. It was relaxing. The kids ran wild and wore themselves out (one of them ran until he was sick). And there is just something about walking out the front door and seeing this view.


Kiddos up all night sick or not, this is breathtaking and does not get old. But as the saying goes, no matter where you go, there you are. This holds true even at Bayou LaGrue Lodge aka my happy place. So after a miserable night, I was ready to get my little herd back home. So just like I love trying new recipes and discovering new recipes, some recipes are just like coming home to what you know. Comforting, nothing new, same as always recipes. This pea and asparagus casserole is that way for me. Like an old pair of shoes, that beat up old sweatshirt, or returning back to the same old, same old…homework, carpool, mess…comforting all the same, even though some days I just want to get away. It is always so wonderful to know recipes like these are just waiting. One must appreciate these recipes for what they are. This one has been on the table for many of our family meals. I don’t know where my mom got the recipe, but I know it is a great one to have. I hope someday when you are looking for a new tired and true classic, you will give this a try. It’s a real gem. ~AMB

Pea and asparagus casserole

Stuff you need~

1 can Lesuer peas (petite pois or silver can peas as I tell Big Daddy when I send him to the store)
1 can asparagus spears and tips
1 can cream of mushroom soup
4 slices Kraft singles (that is what we use and to me it isn’t the same with cheddar)

What to do with the stuff~

Spray a 1.5 quart round or oblong casserole dish with cooking spray. Preheat oven to 350 degrees. Lay out 1/2 of the can of peas on the bottom of the casserole dish. Layer 1/2 the can of asparagus over the peas. Now, spread half of the can of cream of mushroom over the asparagus tips. Place two pieces of the cheese (kind of torn into smaller pieces) over the cream of mushroom. Repeat the whole process, starting with peas and ending with cheese. Place, uncovered, in preheated oven and bake for about 30-40 minutes or until cheese is all bubbly and kind of browned. What you will have is a casserole dish full of bubbly, creamy, cheesy peas and asparagus. Side dish of my dreams!


Never gets old I tell you.