Chicken and Asparagus Casserole
Source of Recipe
Joanne
List of Ingredients
4 chicken breast halves, precooked any method
1/2 medium onion, chopped
1/2 stick butter
1 can (8-ounce) button mushrooms, drained
1 cup heavy cream
1/2 pound sharp Cheddar cheese, grated
Tabasco to taste
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon chicken bouillon powder (to me, Knorr-Suisse
brand is best)
1 (4 ounce) jar pimientos, drained and chopped
1 package (10 ounce) frozen asparagus spears-or use fresh if
in season
2 Tablespoons slivered almonds
Recipe
Spray with Pam a glass baking pan about 1 1/2 x 8 x 11
inches.
Cut chicken into bite-sized chunks and place in to sprayed
baking dish. Sauté onion in butter until clarified and add
remaining ingredients except asparagus and almonds. When
cheese has melted in the sauce, place a layer of asparagus
over the chicken and top with of cheese sauce. Repeat
layers if needed. Top with almonds and bake at 350 degrees
until bubbly. (about 25 minutes)
serves 4-6
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