Chicken and Asparagus Casserole Ole
Chicken And Asparagus Casserole Ole is an impressive dinner. Made with 8 to 10 chicken breasts, 1 medium onion, chopped, 4 or 5 stalks celery, chopped, 1/2 c. butter and 1 (8 oz.) can mushrooms, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Chicken breasts in seasoned water until tender. Cool, debone and cut in bite size pieces.
Line the bottom of a 10 x 13-inch casserole.
Saute onion and celery in butter and then add soup, cheese and seasonings.
Simmer sauce until the cheese melts.
Half of sauce over chicken. Layer asparagus over chicken and cover with remaining sauce.
Do not add any liquid even if it looks dry.
Top with almonds.
Bake at 350Β° until bubbly.
12 to 15 people. It freezes well.
π· Perfect Pairings
Complete your meal with these
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