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Cheddar Chicken Asparagus Casserole

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"This casserole tastes wonderful, even if you don't like asparagus. My family swore that they did not like asparagus but they like this casserole. Serve over rice. This dish can be made ahead and frozen."
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Ingredients

50 m servings 351 cals
Original recipe yields 12 servings (1 9x13-inch casserole)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
  3. 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.
  4. Bake in the preheated oven until bubbly, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 351 calories; 24.2 g fat; 10.5 g carbohydrates; 24.1 g protein; 65 mg cholesterol; 1030 mg sodium. Full nutrition

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