Chicken and Asparagus Bake

Total Time Prep: 20 min. Bake: 25 min.
Yield 10 servings
Test Kitchen Approved
Greet guests with a taste of springtime with this chicken and asparagus casserole on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well too. —Ramona Ruskell, Columbia, Missouri

Ingredients

  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons chopped pimientos
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 cups shredded cheddar cheese
  • 5 cups cubed cooked chicken
  • 1 package (10 ounces) frozen cut asparagus, thawed
  • 3 tablespoons sliced almonds

Directions

  1. Preheat oven to 350°. In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir in soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted.
  2. In a greased shallow 2-1/2-qt. baking dish, layer half each of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts

1 serving: 335 calories, 21g fat (10g saturated fat), 103mg cholesterol, 604mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 28g protein.

Greet guests with a taste of springtime with this chicken and asparagus casserole on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well too. —Ramona Ruskell, Columbia, Missouri
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC