Chicken Asparagus Almondine

  • Yield: 6 to 8 servings


2cups Cooked spaghetti
3-- Chicken breasts, cooked, deboned, and cut in bite-sized peices
2cans Green asaragus, drained
1medium Onion, chopped
8ounces Mushrooms, drained
1/2cup Melted Butter
2cans Cream of Mushroom Soup
8ounces Sharp grated cheese
3teaspoons Soy Sauce
1/2teaspoon Pepper
3/4large Can Pet milk
2tablespoons Chopped pimento
1/2cup Chopped sliced almonds
1/2teaspoon Tobasco
1teaspoon Salt
1teaspoon Accent
1-1/2cup Additionalsliced almonds


In greased 9 x 13 casserole, sprinkle cooked spaghetti.  Add layer of asparagus, then sprinkle cooked chicken bites over all.  Pour sauce over all.

Cover with additional sliced almonds and bake at 350 degrees until bubbly.

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