Hello and welcome to Hope's Poultry Recipes.  Marie Adams - Sep 2, 2001 Chicken and Asparagus Casserole Ole Description: The asparagus turns out very tender and the sharp cheddar cheese imparts great flavor and texture. Ingredients: 6 whole boneless chicken breasts 1 medium onion, chopped 1/2 cup butter 1 (8 oz) can mushrooms, drained 1 can cream of mushroom soup 1 can cream of chicken soup 1 (5 1/2 oz) can evaporated milk 1/2 lb sharp cheddar cheese, grated 1/4 tsp Tabasco sauce 2 tsp soy sauce 1 tsp salt 1/2 tsp pepper 1 tsp Accent 2 Tbsp pimento, chopped 2 cans asparagus tips, drained 2 cans long asparagus spears, drained 1/2 cup slivered almonds (optional) Directions: Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside. In a large saucepan, saute the onion in butter and add the remaining ingredients except for the asparagus and almonds (if using). Simmer the sauce until the cheese melts. To assemble: Place a layer of chicken in the bottom of a large casserole dish. Top the chicken with a layer of asparagus tips, then a layer of asparagus spears. Top asparagus layers with about 1/2 of the sauce mixture. Repeat the layers, ending with sauce. Top with almonds if desired. Bake at 350 degrees until bubbly, about 30 minutes. DO NOT ADD LIQUID, even if it looks dry. This dish can be prepared ahead of time and then frozen. It freezes well. Number Of Servings:Makes about 12 servings. Preparation Time:Approximately 20 minutes 
If you have a favorite recipe you are willing to share with us, please post it in our fourm.
 
- INDEX - [ BBQ Recipes ] [ Beef Recipes ] [ Bread Recipes ] [ Dessert Recipes ] [ Beverage Recipes ] [ Holiday Recipes ] [ Mexican Recipes ] [ Oriental Recipes ] [ Oudoor Cooking ] [ Pasta Recipes ] [ Poultry Recipes ] [ Salad Recipes ] [ Sandwich Recipes ] [ Seafood Recipes ] [ Snack Recipes ] [ Soup Recipes ] [ Awards For You ] [ Awards we have won ] [ Favorite Links Page ] [ Cooking Tips Page ] [ Webring Page ] 
|
