chicken and asparagus ole`
(1 rating)
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.
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(1 rating)
yield
8 -10
Ingredients For chicken and asparagus ole`
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6whole boneless, skinless, chicken breasts
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1 mdonion, chopped
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1/2 cbutter, unsalted
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8 ozmushrooms, canned, drained
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1 cancream of mushroom soup
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1 cancream of chicken soup
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5 1/2 ozcan evaporated milk
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1/2 lbsharp cheddar cheese, grated
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1/4 tsptabasco sauce
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1 tspkosher salt
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1/2 tspfreshly ground black pepper
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2 Tbsppimento, chopped
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2 canasparagus tips
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1 canwhole asparagus
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1/2 cslivered almonds, toasted
How To Make chicken and asparagus ole`
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1Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside.
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2In 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.
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3To 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.
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4Top with almonds if. Bake at 350-degrees until bubbly, about 30 minutes. Do not add liquid, even if it looks dry.
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5This dish can be prepared ahead of time and then frozen. It freezes well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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