"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Asparagus Bake Recipe

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This recipe for Chicken and Asparagus Bake, by , is from The Loftness Family 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!

Contributor:  
Contributor:  
Barb Loftness

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1/4 c butter
1 can (10 3/4 oz) cream of mushroom soup
1 can (8 oz) mushroom stems and pieces
1 can (15 oz) evaporated milk
2 T chopped pimentos
2 tsp soy sauce
1/2 tsp pepper
1/4 tsp hot sauce
2 cups shredded cheddar cheese
5 to 5 1/2 cups cubed cooked chicken
1 pkg frozen cut asparagus, thawed
3 T chopped almonds

Directions:
Directions:
In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimentos, 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 20-25 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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