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Chicken & Asparagus Casserole

From WOODLAND COVE BED & BREAKFAST
6 whole chicken breasts
1 medium onion, chopped
1/2 c butter
1 - 8 oz can mushrooms
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 – 5 1/3 oz can Pet Milk
1/2 lb sharp cheese grated
1/4 tsp Tabasco
2 tsp Soy Sauce
1 tsp Salt
1/2 tsp Pepper
1 tsp Accent
2 Tbsp Pimentos, chopped
2 cans green tip Asparagus
1/2 c slivered almonds

Boil chicken in seasoned water until tender. Cool, debone and tear into bite sized pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until cheese melts.

To assemble: place a layer of chicken in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers ending with sauce. Top with almonds.

Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry. If large breasts are used, this will serve 12. Also freezes well.

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