Asparagus and Chicken Casserole
"Wonderful""This was a delicious recipe. Would definately make it again. I would change how the chicken is cooked, as I felt the chicken was a little tough. I would suggest cooking the chicken in a pan and follow the rest of the recipe. Two thumbs up. Even my picky Aunt loved this one." - ddoiron411
Yield: 8 Ready in 45 minutes
339 people trying soon
|7 wholeChicken breasts|
|1 med.Onion; chopped|
|1 8-oz canmushrooms; drained|
|1 canCream of mushroom soup|
|1 cancream of chicken soup|
|1 5 1/3-oz canevaporated milk|
|1/2 lbsharp cheese; grated|
|1/4 teaspoonTabasco Hot Sauce|
|2 teaspoonSoy sauce|
|1 teaspoonPoultry seasoning|
|2 tablespoonspimiento; chopped|
|2 cansgreen tip asparagus|
|1/2 cupslivered almonds|
Asparagus and Chicken Casserole Preparation
Boil chicken breasts in water seasoned with salt, poultry seasoning, onion, and celery until tender. Cool, de-bone and tear into bite-size pieces. Set aside. Saut onion in butter and add remaining ingredients, except asparagus, chicken and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of chicken in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry. If large breasts are used, this will serve 8-10.
This is a wonderful company recipe. Delicious and impressive.
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