Name: Chicken and Asparagus Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
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

This chicken and asparagus casserole is comfort food made quick and easy, thanks to shortcut ingredients like condensed soup, evaporated milk and frozen veggies.

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

Instructions

1 Make the sauce

2 Preheat your oven to 350°F. In a large saucepan, melt the butter over medium heat. Add the onion and cook it, stirring, until it's tender, about three to five minutes. Stir in the condensed soup, mushrooms, milk, pimientos, soy sauce, black pepper and hot pepper sauce. Add the shredded cheddar cheese and stir until it's melted.

3 Assemble the casserole

4 Grease a shallow 2-1/2-quart baking dish with butter or cooking spray. Layer half of the chicken, half of the asparagus and half of the cheese sauce in the dish. Repeat the layers with the remaining chicken, asparagus and sauce. Sprinkle the sliced almonds over the top.

5 Bake the casserole, uncovered, until it's bubbly, about 25 to 30 minutes. Editor's Tip: Let the casserole stand for five minutes before serving so it sets up a bit for easier scooping.