Chicken and Asparagus OLE`
By
Marsha Gardner
@mrdick1950
1
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.