Chicken And Asparagus Casserole Ole
A creamy chicken and asparagus casserole packed with savory flavors, melted cheese, and almonds, perfect for comforting family dinners or entertaining guests.
Ingredients
- 6 chicken breasts ⓘ
- 1 medium onion ⓘ
- 1/2 cup butter or margarine ⓘ
- 1 (8 oz.) can mushrooms ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 can cream of chicken soup
- 1 (5 1/3 oz.) Pet milk ⓘ
- 1/2 pound grated sharp cheese ⓘ
- 1/4 teaspoon Tabasco sauce ⓘ
- 2 teaspoons soy sauce ⓘ
- 1 teaspoon pepper ⓘ
- 1 teaspoon Accent ⓘ
- 2 tablespoons chopped pimento ⓘ
- 2 cans asparagus ⓘ
- 1/2 cup sliced almonds ⓘ
Instructions
- Boil the chicken breasts in seasoned water until tender. Debone and tear into bite-size pieces.
- In a large skillet, melt butter and sauté chopped onion until translucent.
- Add the can of mushrooms and cook for a few minutes.
- Stir in the cream of mushroom soup, cream of chicken soup, and Pet milk, mixing well.
- Add soy sauce, Tabasco sauce, pepper, and Accent, stirring to combine.
- Mix in chopped pimento and grated sharp cheese until melted and smooth.
- Drain the cans of asparagus and fold them into the mixture.
- Transfer the mixture to a greased baking dish.
- Top with sliced almonds and additional cheese if desired.
- Bake at 350°F (175°C) for about 25-30 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, you can substitute the cream soups with homemade versions or use low-fat yogurt. If you're short on time, rotisserie chicken works well in place of boiled chicken. For added flavor, consider using fresh herbs like thyme or rosemary. Pair this casserole with a fresh salad or roasted vegetables for a well-rounded meal.
Serving Suggestions
Serve this casserole with a side of rice or crusty bread to soak up the delicious sauce. A crisp green salad or steamed broccoli complements the dish nicely. This Chicken And Asparagus Casserole Ole pairs beautifully with Yummy Squash Soup for a comforting meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Asparagus Casserole Ole contains roughly 1498 calories, with 12g protein, 27g carbohydrates, and 150g fat. It is an excellent source of vitamin C (42% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2675mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen asparagus instead of canned?
Yes, frozen asparagus can be used as a substitute. Just make sure to thaw and drain it before adding to the casserole. This will help maintain the right texture and keep the dish from becoming too watery.
Is there a vegetarian version of this casserole?
Absolutely! You can replace the chicken with chickpeas or a mix of your favorite vegetables such as bell peppers and zucchini. Use vegetable broth and cream of mushroom soup to keep it vegetarian-friendly while still being hearty and flavorful.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate until ready to bake. If baking from cold, you may need to add a few extra minutes to the cooking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).