| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 12 |
sl |
Cooked chicken or turkey |
| 2 |
cn |
Asparagus spears |
| 3 |
c |
Mushroom soup |
| 1 |
c |
Half-and-half |
| 1 |
ts |
Curry powder |
| 4 |
tb |
Chopped pimento |
| 4 |
tb |
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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