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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken/Asparagus Casserole Recipe

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This recipe for Chicken/Asparagus Casserole is from 2015-2016 MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 chicken breast halves
1 medium chopped onion
˝ cup of butter
3 or 4 cans of asparagus
1 6 or 8 oz can mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups grated sharp cheddar cheese
1 51/3 oz. can evaporated milk
˝ tsp Tabasco
2 tsp soy sauce
˝ tsp pepper
1 tsp accent
2 T. chopped pimento
Directions:
Directions:
Cook 12 chicken breast halves in water and cut into bite size pieces – set aside

Sauté 1 medium chopped onion in ˝ cup of butter until tender

Add rest of ingredients to the onion mixture & cook until it is blended & cheese melts:

Layer:
Place a layer of chicken in 9 by 13 oblong casserole dish – then a layer of asparagus and layer of sauce. Repeat layers ending with sauce. Top with 1/2 cup slivered almonds.
Bake at 350 degrees until bubbly which should be 30 to 45 minutes. (The time varies since usually I refrigerate before cooking.)

 

 

 

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