Chicken And Asparagus Casserole

September 26, 2020  Online Recipe Guide Avatar

6 whole chicken breasts
1 med. onion, chopped
1/2 c. butter
1 (8 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 1/3 oz.) can condensed milk
1/2 lb. sharp cheese, grated
1/4 tsp. hot sauce
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. tenderizer
2 tbsp. pimento, chopped
2 cans green tip asparagus
1/2 c. slivered almonds


Boil chicken breasts in seasoned water until tender. Cool, debone and tear into bite-size pieces. Set aside. Saut? onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of chicken in a large casserole, a 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 breasts are used, this will serve 12.


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