| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 12 | Cooked chicken or turkey | |
| 2 | Asparagus spears | |
| 3 | c | Mushroom soup |
| 1 | c | Half-and-half |
| 1 | t | Curry powder |
| 4 | T | Chopped pimento |
| 4 | T | Grated Parmesan cheese |
| Tabasco sauce to taste | ||
| Paprika |
INSTRUCTIONS
Place asparagus to cover the bottom of a greased baking dish. Arrange chicken or turkey slices over it. Combine soup, cream, curry powder and Tabasco sauce; heat, stirring constantly until smooth. Add pimento and pour over chicken and asparagus. Sprinkle with cheese and paprika. Bake in a 400 degree oven for 15 minutes. Serves 6 to 8. For economy, you may use leftover roasted turkey (2 cups) cut in bitesize pieces and asparagus pieces. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 2.9mg
Sodium: 1309.1mg
Potassium: 339.9mg
Carbohydrates: 12.7g
Fiber: 2.5g
Sugar: <1g
Protein: 5.6g