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Chicken & Asparagus Casserole Recipe

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This recipe for Chicken & Asparagus Casserole is from Monroe Elementary School Cookbook 2010-2011, 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:  
6 whole chicken breast
1 medium onion, chopped
½ cup butter (margarine)
1- 8 ounce can mushrooms
1-can of mushroom soup
1 can of chicken soup
1-5 ounce can Pet Milk
½ pound sharp cheese, grated
¼ Tabasco (optional)
1 teaspoon soy sauce
1 teaspoon Accent (optional)
2 Tablespoons pimento, chopped
2 cans green tip asparagus
½ cup slivered almonds (optional)
Directions:
Directions:
Boil chicken breasts until tender. Cool, debone and tear into bite size pieces. Set aside.

Sauté’ onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until cheese melts.

To assemble: place a layer of chicken in a large casserole, layer of asparagus and a layer of sauce. Repeat layers ending with sauce. Top with almonds.

Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry. If large breast used, this will serve 12. It also freezes well.

You can microwave this or cook in a crock-pot.

 

 

 

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