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Chicken and Asparagus Bake

Chicken and Asparagus Bake
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.
8-10 ServingsPrep: 20 min. Bake: 25 min.

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.
© Taste of Home 2013

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Chicken and Asparagus Bake (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013