Ingredients
- 2 Tbs Butter
- 1 1/2 pounds boneless Chicken Breasts, cut into 1 inch pieces
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup chopped onion
- 1 pound bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 (12-ounce) packages english muffins, cut into 1-inch pieces
- 2 cups shredded fortune cheese
- 12 large eggs
- 1 1/2 cups heavy whipping cream
- 1 (1.6 ounce) package hollandaise sauce mix
Preparation
Step 1
1. Spray a 3-quart baking dish with non-stick cooking spray
2. In a large skillet, melt butter over medium-high heat. Sprinkle chicken with salt and pepper; add chicken and onion to skillet, and cook, stirring occasionally, for 6 to 8 minutes or until chicken is done. Stir in asparagus; cook for 1 minute.
3. Arrange half of english muffins in prepared pan; top with half od chicken mixture; and sprinkle with half of cheese. Repeat layers.
4. In a large bowl, beat eggs. In a small bowl, whisk together cream and hollandaise mix until smooth. Whisk cream mixture into eggs until well combined; slowly pour over casserole. Cover and refrigerate for at least 2 hours or for up to 12 hours.
5. Preheat oven to 350 degrees. Uncover casserole, and let stand at room temperature for 30 minutes.
6. Bak for 45 to 55 minutes or until golden brown and center is set.