Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 slices | Cooked chicken or turkey |
| 2 cans | Asparagus spears |
| 3 cups | Mushroom soup |
| 1 cup | Half-and-half |
| 1 teaspoon | Curry powder |
| 4 tablespoons | Chopped pimento |
| 4 tablespoons | Grated Parmesan cheese |
| Tabasco sauce to taste | |
| Paprika |
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, .