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Chicken and Asparagus Bake

By: Ramona Ruskell  
"You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 311 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons chopped pimientos
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 cups shredded Cheddar cheese
  • 5 cups cubed cooked chicken
  • 1 (10 ounce) package frozen cut asparagus, thawed
  • 3 tablespoons chopped almonds

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted.
  2. In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2007 by Liz Evans 
This was a great quick dinner recipe. Very creamy and with reduced fat substitutions, it was a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2007 by happy giraffe 
This was really good! Had some specific ingredients to use up and this was perfect, thanks! MORE

 
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