Tuesday, March 25, 2008

Chicken DiQuaile

Hey, who are the young hotties in this picture???? Several years ago (approximately around the time that this picture was taken..), I decided to take the recipe for Chicken Divan and come up with a variation of it. Instead of cheddar cheese, I used Swiss cheese. Instead of broccoli, I used asparagus. Instead of bread crumbs, I used french fried onion rings. You get the idea. It turned out to be delicious!! When I made it for my friend, Jason, he immediately announced that this was his favorite dish in the entire world. I said ok, then you have to give it a name. So instead if Chicken Divan, it was officially dubbed Chicken DiQuaile!

Thanx Jason!

1 medium onion
4 boneless chicken breasts
1 bunch asparagus
olive oil
8 oz (or more) shredded Swiss cheese
1 large can Durkee French Fried onion rings
2 cans condensed cream of chicken soup
milk to fill one soup can
salt and pepper to taste

Preheat oven to 350 degrees.
Cut onion into large dice. Cut chicken into small bite sized pieces. Cut off the thick ends of the asparagus. Pour a little olive oil into a hot skillet. Saute diced onions and chicken pieces until the onion is soft and the chicken is cooked almost all the way through. In the meantime, place the asparagus in a microwave safe bowl and microwave until still slightly crisp-tender. In a very large mixing bowl, combine the Swiss cheese, the cans of soup + plus milk to fill one can, and about 3/4 of the french fried onion rings. Add salt and pepper to taste. Stir until well combined. Now remove the chicken and onions from the skillet and add to the soup/cheese mixture. Add the asparagus and stir until everything is well coated with sauce. Pour into a 9x13 pan and bake for about 20 minutes. Sprinkle the remaining onions rings over the top and bake for another 10-15minutes or until bubbly. Serve as is or over your favorite rice.

Whenever Jason and I make this, I always buy an additional small can of the french fried onion rings because we always wind up eating the reserved onion rings before it's time to sprinkle them on top!

No comments: