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Chicken and Asparagus Bake Recipe
Chicken and Asparagus Bake Recipe photo by Taste of Home

Chicken and Asparagus Bake Recipe

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4.5 6
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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.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
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.


Reviews for Chicken and Asparagus Bake

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
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4 Star
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3 Star
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MY REVIEW
Reviewed Feb. 22, 2016

"We really liked this and there wasn't a bit left. I did use milk instead of evaporated milk and I didn't add the mushrooms, pimentos, hot pepper sauce and almonds as I didn't have them. I also used fresh asparagus but steamed it first. We thought this was awesome."

MY REVIEW
Reviewed Aug. 21, 2012

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

MY REVIEW
Reviewed Feb. 9, 2009

"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!"

MY REVIEW
Reviewed Feb. 9, 2009

"Hi There,

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

MY REVIEW
Reviewed Feb. 9, 2009

"Do you freeze before or after baking?"

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