Tuesday, April 29, 2008

Chicken and Asparagus Casserole

I saw this over at BooMama's, and it sounds good! Except for the mushrooms. I'll be leaving those out.


Chicken and Asparagus Casserole

1 medium onion, chopped
1/2 cup butter (you can use a little less if you’d like. I say go big or go home.)(that's BooMama's opinion)
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces sharp cheddar cheese
1/4 teaspoon Tabasco sauce
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon Accent
2 tablespoons chopped pimiento, drained
6 chicken breasts, cooked and cut into bite-size pieces
2 (15 ounce) cans green asparagus spears
1/2 cup slivered almonds

Preheat oven to 350.

In a skillet, saute’ onion butter until tender. Add remaining ingredients except chicken, asparagus and almonds.

In a lightly greased 13 x 9-inch baking dish, layer half of chicken, 1 can asparagus and half of sauce. Repeat layers, ending with sauce. Top with almonds.

Bake 30 minutes or until bubbly. Do not add liquid, even if it looks dry. Freezes well.

2 comments:

Adventures In Babywearing said...

I'd leave out the mushrooms, too. And it DOES sound good!

Steph

Dana said...

sounds very good...Chicken is my fav.