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Chicken and Asparagus Recipe

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This recipe for Chicken and Asparagus, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Hollenshead McAdams
Added: Friday, April 24, 2009


6 chicken breasts
2 cans asparagus

1 med. onion
1 med. can mushrooms
1/2 c. margarine
2 cans Cream of Mushroom or Cream of Chicken soup
1 tsp. Accent
2 T. pimiento
1/2 c. almonds
3/4 (sm.) can milk
1/2 lb. sharp cheese
1/4 tsp. Tabasco sauce
2 tsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper

Boil chicken in seasoned water until done. Debone and tear into pieces. In 9" x 13" casserole dish, put layer of asparagus, cover with chicken pieces. Saute onion and mushrooms in margarine. Add remaining ingredients except almonds. Simmer until cheese melts. Pour cheese sauce over chicken and top with almonds. Cook at 305 until bubbly.

Personal Notes:
Personal Notes:
Emily is the wife of Bob McAdams, the daughter of the late Jack & Dorothy (Bellew) Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead.




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