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Chicken and Asparagus Casserole



  • Prep Time: N/A
  • Cooking Time: N/A

Chicken and Asparagus Casserole

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Cook chicken in seasoned water until done. Cut into bite-sized pieces and
set aside. Saut‚ onion in butter until limp and add remaining ingredients
except asparagus and almonds. Cook asparagus according to directions on
package and drain well. When cheese has melted in the sauce, begin to layer
ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus
and a layer of cheese sauce. Repeat layers. Top with almonds and bake at
350ø until bubbly. Yield: 12 servings.

Ingredients:

12 Chicken breast halves
1 md Onion; chopped
1 Stick butter
1 cn (8-oz) button mushrooms;
-drained
1 cn (10.75-oz) cream of chicken
-soup
1 cn (10.75-oz) cream of mushroom
-soup
1 cn (5.33-oz) pet milk
1/2 lb Sharp Cheddar cheese; grated
Tabasco to taste
2 ts Soy sauce
1 ts Salt
1 ts Monosodium glutamate
1 Jar (4-oz) pimientos;
-drained and chopped
2 pk (10-oz) frozen asparagus
-spears
1/2 c Slivered almonds

Serves:

12 Servings

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