Chicken and Asparagus Casserole
Source of Recipe
Joanne
List of Ingredients
4 chicken breast halves, precooked any method
1/2 medium onion, chopped
1/2 stick butter
1 can (8-ounce) button mushrooms, drained
1 cup heavy cream
1/2 pound sharp Cheddar cheese, grated
Tabasco to taste
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon chicken bouillon powder (to me, Knorr-Suisse
brand is best)
1 (4 ounce) jar pimientos, drained and chopped
1 package (10 ounce) frozen asparagus spears-or use fresh if
in season
2 Tablespoons slivered almonds
Recipe
Spray with Pam a glass baking pan about 1 1/2 x 8 x 11
inches.
Cut chicken into bite-sized chunks and place in to sprayed
baking dish. Saut� onion in butter until clarified and add
remaining ingredients except asparagus and almonds. When
cheese has melted in the sauce, place a layer of asparagus
over the chicken and top with of cheese sauce. Repeat
layers if needed. Top with almonds and bake at 350 degrees
until bubbly. (about 25 minutes)
serves 4-6
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