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Ingredients50 m servings 351 cals
Original recipe yields 12 servings (1 9x13-inch casserole)
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
- Melt margarine in a skillet over medium heat. Add onion and mushrooms; cook and stir until onions are translucent, about 5 minutes. Add cream of mushroom soup, Cheddar cheese, evaporated milk, soy sauce, pimento peppers, flavor enhancer, black pepper, and hot pepper sauce; stir until smooth. Pour mixture over asparagus; top with almonds.
- Bake in the preheated oven until bubbly, about 30 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 351 calories; 24.2 g fat; 10.5 g carbohydrates; 24.1 g protein; 65 mg cholesterol; 1030 mg sodium. Full nutrition