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


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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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 351 calories; 24.2 10.5 24.1 65 1030 Full nutrition

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