Chicken Vegetable Casserole

This chicken vegetable casserole is an easy to make recipe. It's a satisfying meal after a long hard day and one that is sure to be greatly appreciated.

Ingredients:
4 chicken breasts
2 tablespoons oil
1 can condensed cream of tomato soup
1/2 cup milk
1 16 ounce bag California mix frozen vegetables
1 cup sliced asparagus
2 teaspoons grill or steak seasoning
4 plum tomatoes, sliced
1/2 cup freshly grated Parmesan cheese
2 boxes Near East Parmesan Couscous, prepared as directed on package
1/2 cup Alfredo sauce

Cooking Instructions:
In a pan, 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.
Yields: 4 servings

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