Greet guests with a taste of springtime when this chicken asparagus bake is on the menu. It cooks in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Total Time
Prep: 20 min. Bake: 25 min.
Makes
10 servings
Ingredients 1/4 cup butter1 medium onion, chopped1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) mushroom stems and pieces, drained1 can (5 ounces) evaporated milk2 tablespoons chopped pimientos2 teaspoons soy sauce1/2 teaspoon pepper1/4 teaspoon hot pepper sauce2 cups shredded cheddar cheese5 cups cubed cooked chicken1 package (10 ounces) frozen cut asparagus, thawed3 tablespoons sliced almonds Directions Preheat oven to 350°. In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir in soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted. In a greased shallow 2-1/2-qt. baking dish, layer half the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, until bubbly, 25-30 minutes. Chicken Asparagus Bake Tips What else can you add to a chicken asparagus bake?Load up on the veggies! While asparagus is the star of this cheesy casserole, you could also add other spring produce, such as peas or fresh mushrooms. Feel free to swap in cooked turkey for the chicken, too.What can you serve with this chicken asparagus bake?Enjoy this chicken asparagus bake served over a bed of , buttered noodles or mashed potatoes. It's also delicious paired with a and .How should you reheat this chicken asparagus bake?Zap leftovers in the microwave until heated through. You can store chicken asparagus bake in an airtight container in the fridge for up to 3 days.
Nutrition Facts
1 serving: 335 calories, 21g fat (10g saturated fat), 103mg cholesterol, 604mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 28g protein.
