- 6 cooked boneless, skinless chicken breasts, cut into bite-size pieces
- 2 (14.5 ounce) cans asparagus spears, drained
- 1/2 cup margarine
- 1 onion, chopped
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (8 ounce) package shredded Cheddar cheese
- 3/4 cup evaporated milk
- 2 tablespoons soy sauce
- 2 tablespoons chopped pimento peppers
- 1 teaspoon flavor enhancer (such as Accent®)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco®)
- 1/2 cup chopped almonds
- 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.
08/31/2019
recipepes.com
cheddar chicken asparagus casserole, recipe
PT15M
PT1H
5
455 calories
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