Chicken and Asparagus OLE`

Marsha Gardner


My friend Pat Fair made this casserole for us when we first moved to Alabama. It quickly became a favorite in our house. I don't know exactly why it is called OLE`, but it sure is tasty.

Pat served it to us for Lunch after Church and the tradition continues at our house.

pinch tips: How to Quarter a Chicken





whole boneless, skinless, chicken breasts
1 medium
onion, chopped
1/2 c
butter, unsalted
8 oz
mushrooms, canned, drained
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
5 1/2 oz
can evaporated milk
1/2 lb
sharp cheddar cheese, grated
1/4 tsp
tabasco sauce
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
2 Tbsp
pimento, chopped
2 can(s)
asparagus tips
1 can(s)
whole asparagus
1/2 c
slivered almonds, toasted

Directions Step-By-Step

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 whole asparagus and almonds. 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.

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.

About this Recipe

Course/Dish: Chicken