Chicken and asparagus casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Chicken breast halves | |
| 1 | medium | Onion; chopped |
| 1 | Stick butter | |
| 1 | can | (8-oz) button mushrooms; drained |
| 1 | can | (10.75-oz) cream of chicken soup |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 1 | can | (5.33-oz) pet milk |
| ½ | pounds | Sharp Cheddar cheese; grated |
| Tabasco to taste | ||
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Monosodium glutamate |
| 1 | Jar (4-oz) pimientos; drained and chopped | |
| 2 | packs | (10-oz) frozen asparagus spears |
| ½ | cup | Slivered almonds |
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.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .