20 min. 30 min.
Hope everyone had a spectacular 4th of July!
Speaking of spectacular here's a bombastic dish...cue the fireworks...Chicken Asparagus Casserole, or, Pollo Esparragado (the "d" is silent if you really want to sound like a Cuban, LOL). Go ahead it's fun to say it...pollo esparraGAO!
In all seriousness, this is really good and easy to make. It goes well with a side of white rice, although this time around it was paired with yellow rice. Pasta would be good also but I kind of prefer the rice with this one.
This recipe is one of my Mom's go-to recipes for entertaining. Always a hit!
Ingredients
- 1 whole chicken, shredded
- 1 can condensed cheddar cheese soup
- 8 oz. sour cream
- 1 large onion, diced
- 1 can asparagus, drained
- 1/2 cup grated parmesan cheese
- Salt & Pepper to taste (note: the soup has lots of salt)
Instructions
- Preheat oven to 350 F.
- Season chicken to your liking and roast or boil until cooked through. (See notes below.)
- Shred chicken with a fork or fingers and set aside.
- In a 9x13 Pyrex or other casserole dish layer the drained asparagus at the bottom of the dish.
- Next, layer the shredded chicken.
- In a small bowl combine the onion, sour cream and condensed cheese soup.
- Pour mix over the chicken layer.
- Lastly, sprinkle the parmesan cheese as the top layer.
- Place in oven and bake for 30 minutes or until bubbly.
Notes
Time Saver: You can cheat a little bit by getting a rotisserie chicken and shredding it, I do that quite often :).
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