Chicken and Asparagus Bake

Name: Chicken and Asparagus Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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 shredded cheddar cheese; 5 to 5-1/2 cups cubed cooked chicken; 1 package (10 ounces) frozen cut asparagus, thawed; 3 tablespoons chopped almonds

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.

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 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.

Nutrition Facts

1 piece: 329 calories, 20g fat (10g saturated fat), 104mg cholesterol, 617mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 29g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

lepleyracing

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.
lexi731

Aug 21, 2012

I also double the mushrooms, (I use canned straw mushrooms) And two cans of asparagus tips
wendylou16

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!
tammylea

Feb 9, 2009

Hi There, Do you serve this on noodles or rice or what do you use? Thanks! Tammy
MaryEAhrenholz

Feb 9, 2009

Do you freeze before or after baking?
Darlene Olson

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!