CHICKEN AND ASPARAGUS BAKE

Chicken and Asparagus Bake image

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

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Ingredients

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

Steps:

In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.