Chicken and Asparagus OLE`
Pat served it to us for Lunch after Church and the tradition continues at our house.
6whole boneless, skinless, chicken breasts
1 mediumonion, chopped
1/2 cbutter, unsalted
8 ozmushrooms, canned, drained
1 can(s)cream of mushroom soup
1 can(s)cream of chicken soup
5 1/2 ozcan evaporated milk
1/2 lbsharp cheddar cheese, grated
1/4 tsptabasco sauce
1 tspkosher salt
1/2 tspfreshly ground black pepper
2 Tbsppimento, chopped
2 can(s)asparagus tips
1 can(s)whole asparagus
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.