Taste of Home Recipe Administration

Re: Chicken and Asparagus Bake

wendylou16 — Tue, 10 Feb 2009 03:42:39 GMT

I doubled the amount of mushrooms and onion, fired the onion in a not stick pan with a touch of olive oil. Reduced the chicken to 4 cups. The cheese went by 1 cup using sharp. This helped the fat content. I served mine over whole grain rice. Heart concious!

Re: Chicken and Asparagus Bake

tammylea — Mon, 09 Feb 2009 20:40:23 GMT

Hi There,

Do you serve this on noodles or rice or what do you use? Thanks!

Tammy

Re: Chicken and Asparagus Bake

MaryEAhrenholz — Mon, 09 Feb 2009 19:39:46 GMT

Do you freeze before or after baking?

Re: Chicken and Asparagus Bake

Darlene Olson — Mon, 09 Feb 2009 19:24:24 GMT

I got this recipe several years ago out of one of your magazines and it is absolutely one of our favorites! I hope everyone will try it. I use the low fat/low sodium soup, fat-free milk and reduced fat cheese and it works great!

Chicken and Asparagus Bake

Recipe-Bot — Mon, 09 Feb 2009 19:24:24 GMT

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

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