Rate This Recipe
Rated 4.33 out of 5
Chicken And Asparagus Casserole
6 whole chicken breasts
1 med. 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 condensed milk
1/2 lb. sharp cheese, grated
1/4 tsp. hot sauce
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. tenderizer
2 tbsp. pimento, chopped
2 cans green tip asparagus
1/2 c. slivered almonds
Instructions
Boil chicken breasts in seasoned water until tender. Cool, debone and tear into bite-size pieces. Set aside. Saut? onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the 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.
Recipes Added
Share this recipe with a friend
Print this recipe
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.