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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Asparagus Casserole Recipe

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This recipe for Chicken Asparagus Casserole is from Neville 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. chicken breasts, roasted and deboned

2 cans mushroom soup
1 c. milk
1 tsp. curry powder
4 drops of tabasco

1 can asparagus,drained or use fresh and steam lightly
1/4 c. roasted red pepper, chopped
12 green olives,sliced
1 bag potato chips,crushed
1/4 to 1/2 c. grated parmesan cheese
light sprinkling of paprika
Directions:
Directions:
After roasting chicken pieces, drain grease from pan and add about 1/4 c.water to deglaze pan. Reserve this broth.

Cut chicken into large cubes and arrange in single layer in 9 x 13 greased pan.

In a medium saucepan combine soup,milk,broth,curry powder and tabasco. Heat till smooth.Pour over chicken.
Arrange on top in order:
Asparagus,red pepper, olives, potato chips, parmesan cheese and paprika

Bake at 375 for 30 minutes till hot through.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
You can buy roasted red peppers in a jar. I usually add leftover grilled red peppers.

 

 

 

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