From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook chicken in seasoned water until done. Cut into bite-sized pieces and set aside. Saute onion in butter until limp and add remaining ingredients except asparagus and almonds. Cook asparagus according to directions on package and drain well. When cheese has melted in the sauce, begin to layer ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus and a layer of cheese sauce. Repeat layers. Top with almonds and bake at 350 degrees until bubbly.
NOTE: A great company dish.
SERVINGS: 12
- 12 chicken breast halves
- 1 medium onion, chopped
- 1 stick butter
- 1 (8-ounce) can button mushrooms, drained
- 1 (10-3/4 ounce) can cream of chicken soup
- 1 (10-3/4 ounce) can cream of mushroom soup
- 1 (5-1/3 ounce) can Pet milk
- 1/2 pound sharp Cheddar cheese, grated
- Tabasco to taste
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1 teaspoon monosodium glutamate
- 1 (4 ounce) jar pimientos, drained and chopped
- 2 (10 ounce) packages frozen asparagus spears
- 1/2 cup slivered almonds
TO PREPARE:
Cook chicken in seasoned water until done. Cut into bite-sized pieces and set aside. Saute onion in butter until limp and add remaining ingredients except asparagus and almonds. Cook asparagus according to directions on package and drain well. When cheese has melted in the sauce, begin to layer ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus and a layer of cheese sauce. Repeat layers. Top with almonds and bake at 350 degrees until bubbly.
NOTE: A great company dish.
SERVINGS: 12
