Savoury Asparagus & Chicken Bread Pudding
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
Use your fingers to snap off woody ends of asparagus about 1 inch (2.5 cm) from bottom and discard. Slice asparagus into 1 inch (2.5 cm) pieces. Slice the green onions and mushrooms and dice the red peppers. Set aside.
Heat the butter in a large skillet over medium heat. Add the prepared vegetables and sauté briefly, only a minute or so to coat with the butter. Do not overcook as they will be baked next.
Coat a 9 x 13 inch (20 x 30 cm) baking pan with vegetable spray. Scatter vegetables across bottom of baking pan.
Cut cooked chicken and bread into 1.5 inch (4 cm) cubes. Mix with vegetables in bottom of pan.
Whisk together eggs, milk, Dijon mustard, dried Italian dried herbs and freshly ground black pepper. This can be done quickly in the blender or food processor. Slowly pour the egg mixture over the ingredients in the pan.
Grate cheese. Spread evenly over top of the chicken bread pudding followed by the chopped parsley and a sprinkle of paprika. Cover and refrigerate overnight.
Bake 45-60 minutes or until set and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Although this casserole is usually made ahead and refrigerated overnight you can also bake it right away.
|Per 345 g serving||Amount|
|Saturated Fat||8 g|
|Per 345 g serving||% Daily Value|