| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 12 |
|
Chicken breast halves |
| 1 |
md |
Onion; chopped |
| 1 |
|
Stick butter |
| 1 |
cn |
(8-oz) button mushrooms; drained |
| 1 |
cn |
(10.75-oz) cream of chicken soup |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
cn |
(5.33-oz) pet milk |
| 1/2 |
lb |
Sharp Cheddar cheese; grated |
|
|
Tabasco to taste |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Monosodium glutamate |
| 1 |
|
Jar (4-oz) pimientos; drained and chopped |
| 2 |
pk |
(10-oz) frozen asparagus spears |
| 1/2 |
c |
Slivered almonds |
INSTRUCTIONS
Cook chicken in seasoned water until done. Cut into bite-sized pieces and
set aside. Saut. onion in butter until limp and add remaining ingredients
except asparagus and almonds. Cook asparagus according to directions on
package and drain well. When cheese has melted in the sauce, begin to layer
ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus
and a layer of cheese sauce. Repeat layers. Top with almonds and bake at
350° until bubbly. Yield: 12 servings.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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