- Servings: 4
Ingredients:
| 4 | Chicken Breasts |
| 2 Tbsp | Oil |
| 1 can | Condensed Cream of Tomato Soup |
| ½ cup | Milk |
| 1× 16 oz bag | California Mix Frozen Vegetables |
| 1 cup sliced | Asparagus |
| 2 tsp | Grill or Steak Seasoning |
| 4 | Plum Tomatoes, sliced |
| ½ cup | Freshly Grated Parmesan Cheese |
| 2 boxes | Near East Parmesan Couscous, prepared as directed on package |
| ½ cup | Alfredo Sauce |
Directions:
Saute the chicken breasts in oil until outside is nice and golden and put in bottom of casserole dish. Mix the soup, milk, vegetables, asparagus and grill seasoning. Pour over chicken and cover casserole with foil or a lid. Bake at 350 degrees F for 25 minutes. Remove cover, arrange tomatoes on top, and sprinkle with Parmesan. Return to oven for 5-10 minutes.
To serve: Combine the couscous with the Alfredo sauce and fluff with a fork. Put a bed of couscous on a serving platter and top with the chicken and vegetables.
