CHICKEN AND ASPARAGUS OLE`

Chicken and Asparagus OLE` image

Provided by Marsha Gardner

Categories Chicken

Number Of Ingredients 15

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6 whole boneless, skinless, chicken breasts
1 medium onion, chopped
1/2 c butter, unsalted
8 oz mushrooms, canned, drained
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
5 1/2 oz can evaporated milk
1/2 lb sharp cheddar cheese, grated
1/4 tsp tabasco sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp pimento, chopped
2 can(s) asparagus tips
1 can(s) whole asparagus
1/2 c slivered almonds, toasted

Steps:

1. Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside.
2. In a large saucepan, saute the onion in butter and add the remaining ingredients except for the whole asparagus and almonds. Simmer the sauce until the cheese melts.
3. To assemble: Place a layer of chicken in the bottom of a large casserole dish. Top the chicken with a layer of asparagus tips, then a layer of asparagus spears. Top asparagus layers with about 1/2 of the sauce mixture. Repeat the layers, ending with sauce.
4. Top with almonds if. Bake at 350-degrees until bubbly, about 30 minutes. Do not add liquid, even if it looks dry.
5. This dish can be prepared ahead of time and then frozen. It freezes well.