Chicken Ole

Name: Chicken Ole
Ingredients: 6 chicken breasts; 1 medium onion, chopped; 1/2 c. butter; 10 oz. can mushrooms, drained; 1 can mushroom soup; 1 can cream of chicken soup; 1 (5 3/4 oz.) can Pet milk (evaporated); 1/2 lb. sharp grated cheese; 1/4 tsp. Tabasco sauce; 1 Tbsp. soy sauce; 1/2 tsp. pepper; 1 tsp. Accent; 2 Tbsp. pimento, chopped; 2 cans asparagus; 1/2 c. slivered almonds

15 ingredients

13 steps

Ingredients

6 chicken breasts
1 medium onion, chopped
1/2 c. butter
10 oz. can mushrooms, drained
1 can mushroom soup
1 can cream of chicken soup
1 (5 3/4 oz.) can Pet milk (evaporated)
1/2 lb. sharp grated cheese
1/4 tsp. Tabasco sauce
1 Tbsp. soy sauce
1/2 tsp. pepper
1 tsp. Accent
2 Tbsp. pimento, chopped
2 cans asparagus
1/2 c. slivered almonds

Directions

1

Boil chicken breasts in seasoned water until tender.
2

Cool; debone.
3

Tear into bite-size pieces.
4

Saute onion in butter.
5

Add remaining ingredients except asparagus and almonds.
6

Simmer sauce until cheese melts.
7

To assemble, place a layer of chicken in large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce.
8

Top with almonds.
9

Bake at 350° until bubbly.
10

Serves 6 to 8 generously.
11

Cook 45 minutes to 1 hour.
12

Serve with rice and salad.
13

You can assemble in two casseroles and freeze one for later.