Chicken and Asparagus OLE`
By
Marsha Gardner
@mrdick1950
1
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.
Pat served it to us for Lunch after Church and the tradition continues at our house.
Ingredients
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6whole boneless, skinless, chicken breasts
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1 mediumonion, chopped
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1/2 cbutter, unsalted
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8 ozmushrooms, canned, drained
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1 can(s)cream of mushroom soup
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1 can(s)cream 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 can(s)asparagus tips
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1 can(s)whole asparagus
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1/2 cslivered almonds, toasted
How to Make Chicken and Asparagus OLE`
- 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 Chicken and Asparagus OLE`
Course/Dish: Chicken
