chicken and asparagus ole`
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.
prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- 6 - whole boneless, skinless, chicken breasts
- 1 medium onion, chopped
- 1/2 cup butter, unsalted
- 8 ounces mushrooms, canned, drained
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 5 1/2 ounces can evaporated milk
- 1/2 pound sharp cheddar cheese, grated
- 1/4 teaspoon tabasco sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons pimento, chopped
- 2 cans asparagus tips
- 1 can whole asparagus
- 1/2 cup slivered almonds, toasted
How To Make chicken and asparagus ole`
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Step 1Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside.
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Step 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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Step 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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Step 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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Step 5This dish can be prepared ahead of time and then frozen. It freezes well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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