Cheddar Chicken Asparagus Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 351 Calories

Ingredients

• ½ cup margarine
• ½ cup chopped almonds
• ½ teaspoon ground black pepper
• ¾ cup evaporated milk
• 1 onion, chopped
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 tablespoons chopped pimento peppers
• 2 tablespoons soy sauce
• 1 (8 ounce) package shredded Cheddar cheese
• ¼ teaspoon hot pepper sauce (such as Tabasco®)
• 2 (14.5 ounce) cans asparagus spears, drained
• 6 cooked boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon flavor enhancer (such as Accent®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until bubbly, about 30 minutes.

Step 3

Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.

Step 4

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.