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Chicken and Asparagus Bake
Greet guests with a taste of springtime when this chicken asparagus bake is on the menu. It cooks in just half an hour. People savor the rich cheesy sauce, and it freezes well, too. —Ramona Ruskell, Columbia, Missouri
Ingredients
- 1/4 cup butter
- 1 medium onion, chopped
- 1 can (10-1/2 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 cups cubed cooked chicken
- 1 package (10 ounces) frozen cut asparagus, thawed
- 3 tablespoons sliced almonds
Directions
- 1. Preheat oven to 350°. In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir in 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 each of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts
1 serving: 335 calories, 21g fat (10g saturated fat), 103mg cholesterol, 604mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 28g protein.
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