Chicken and Asparagus Bake

SUBMITTED 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."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

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

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.
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.