Chicken and Asparagus OLE`

Marsha Gardner

By
@mrdick1950

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.


Featured Pinch Tips Video

Comments:

Serves:

8-10

Ingredients

6
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

1
Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside.
2
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.
3
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.
4
Top with almonds if.

Bake at 350-degrees until bubbly, about 30 minutes.

Do not add liquid, even if it looks dry.
5
This dish can be prepared ahead of time and then frozen. It freezes well.

About this Recipe

Course/Dish: Chicken