Yield: 6 Servings
|12 slices||Cooked chicken or turkey|
|2 cans||Asparagus spears|
|3 cups||Mushroom soup|
|1 teaspoon||Curry powder|
|4 tablespoons||Chopped pimento|
|4 tablespoons||Grated Parmesan cheese|
|Tabasco sauce to taste|
Place asparagus to cover the bottom of a greased baking dish. Arrange chicken or turkey slices over it. Combine soup, cream, curry powder and Tabasco sauce; heat, stirring constantly until smooth. Add pimento and pour over chicken and asparagus. Sprinkle with cheese and paprika. Bake in a 400 degree oven for 15 minutes. Serves 6 to 8.
For economy, you may use leftover roasted turkey (2 cups) cut in bitesize pieces and asparagus pieces.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .