100% would make again
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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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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.
Chicken and Asparagus Bake published in Country Woman March/April 2002, p33
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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
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!
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