Chicken Asparagus Casserole Recipe
Servings: 12
Ingredients
- 6 chicken breasts
- 1 med. onion, minced
- 1/2 c. butter
- 1 can cream of chicken soup
- 4 ounce. Pet lowfat milk
- 1 (8 ounce.) can mushrooms
- 1/2 pound sharp cheese, grated
- 1/4 teaspoon Tabasco
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 tbsp. pepper
- 2 tbsp. pimento, minced
- 2 cans green tip asparagus (may substitute French cut green beans)
- 1/2 c. slivered almonds
Directions
- Boil chicken breasts in seasoned water till tender. Cold, debone and tear into bite size pcs. Set aside.
- Saute/fry onion in butter and add in remaining ingredients, except asparagus and almonds (include in this, half of liquid from mushrooms and liquid from one can asparagus). Simmer sauce till cheese melts.
- To assemble, in large casserole, place layer of chicken, layer of asparagus and layer of sauce. Repeat layers. To with almonds. Bake at 350 degrees about 30 min till warm and bubbly. Freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 308 | |
| Calories from Fat 204 | 66% |
| Total Fat 22.88g | 29% |
| Saturated Fat 11.24g | 45% |
| Trans Fat 0.08g | |
| Cholesterol 87mg | 29% |
| Sodium 632mg | 26% |
| Potassium 250mg | 7% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.47g | 1% |
| Protein 20.95g | 34% |
