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Chicken and Asparagus Bake Recipe

Chicken and Asparagus Bake Recipe photo by Taste of Home

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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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Chicken and Asparagus Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8-10 Servings

20 25 45

Ingredients

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) 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° for 25-30 minutes or until bubbly. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 329 calories, 20 g fat (10 g saturated fat), 104 mg cholesterol, 617 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Chicken and Asparagus Bake in Country Woman March/April 2002, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken and Asparagus Bake

Chicken and Asparagus Bake

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Reviewed on Aug. 21, 2012 by lexi731

I also double the mushrooms, (I use canned straw mushrooms) And two cans of asparagus tips

Reviewed on Feb. 09, 2009 by wendylou16

I doubled the amount of mushrooms and onion, fired the onion in a not stick pan with a touch of olive oil. Reduced the chicken to 4 cups. The cheese went by 1 cup using sharp. This helped the fat content. I served mine over whole grain rice. Heart concious!

Reviewed on Feb. 09, 2009 by tammylea

Hi There,

Do you serve this on noodles or rice or what do you use? Thanks!

Tammy

Reviewed on Feb. 09, 2009 by MaryEAhrenholz

Do you freeze before or after baking?

Reviewed on Feb. 09, 2009 by Darlene Olson

I got this recipe several years ago out of one of your magazines and it is absolutely one of our favorites! I hope everyone will try it. I use the low fat/low sodium soup, fat-free milk and reduced fat cheese and it works great!