NEXT RECIPE >

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

Chicken and Asparagus Bake Recipe

Read Reviews
4.5 6 3
Publisher Photo
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 piece: 329 calories, 20g fat (10g saturated fat), 104mg cholesterol, 617mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 29g 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
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
lepleyracing User ID: 1497870 244288
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
lexi731 User ID: 5656523 83600
Reviewed Aug. 21, 2012

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

MY REVIEW
wendylou16 User ID: 1976643 34448
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
tammylea User ID: 2530951 124570
Reviewed Feb. 9, 2009

"Hi There,

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

MY REVIEW
MaryEAhrenholz User ID: 1216696 91841
Reviewed Feb. 9, 2009

"Do you freeze before or after baking?"

MY REVIEW
Darlene Olson User ID: 3409759 34442
Reviewed Feb. 9, 2009

"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!"

Loading Image