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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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

351 calories; protein 24.1g 48% DV; carbohydrates 10.5g 3% DV; fat 24.2g 37% DV; cholesterol 65.3mg 22% DV; sodium 1029.5mg 41% DV. Full Nutrition
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