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
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Chicken Asparagus Casserole
Servings: 12
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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