Chicken and Asparagus Bake
Total TimePrep: 20 min. Bake: 25 min.
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.
I also double the mushrooms, (I use canned straw mushrooms) And two cans of asparagus tips
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!
Hi There, Do you serve this on noodles or rice or what do you use? Thanks! Tammy
Do you freeze before or after baking?
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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