Main Dishes:

Chicken/Turkey Casserole

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Ingredients

1 can (4 ounces) mushrooms, undrained
1 can (10 ounces) cream of mushroom soup
Milk
2 tablespoons butter
1/3 to 1/2 cup diced onion
1/2 teaspoon salt
Dash pepper
1-1/2 cups cooked rice (I cook mine in broth.)
2 cups cooked chicken (or turkey), diced
1 package (10 ounces) frozen cut asparagus, thawed
1 cup shredded sharp cheddar cheese

Instructions

Heat oven to 375 degrees. Drain mushrooms and reserve liquid. Add enough milk to mushroom soup and mushroom liquid to measure about 2 cups. Set aside. Saute onions in butter until tender. Gradually add liquid mixture to onions, stirring until smooth. Bring to a boil and boil one minute stirring constantly. Remove from heat and blend all ingredients together, except cheese. Place in ungreased two-quart casserole. Sprinkle cheese on top. Bake for 45 minutes uncovered until bubbly and cheese is melted.

Venita Sharp
Davenport