Chicken Asparagus Casserole
- 1 pkg. (10-oz.) frozen asparagus
- 1/2 C. flour
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- 1/8 tsp. paprika
- 6 (4-6-oz.) fresh boneless, skinless chicken breasts
- 1/4 C. butter
- 1 can (10.75-oz.) condensed cream of mushroom soup
- 1 C. whipping cream
- 1/4 C. chopped pimiento
- 1/4 tsp. salt
- 1/8 tsp. hot pepper sauce
- 1/4 C. grated Parmesan cheese
Cook frozen asparagus according to package directions; rinse with cold water to stop cooking and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees.
In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from skillet and arrange on top of asparagus.
In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake uncovered, 15 to 20 minutes, or until bubbly.
Serving Size: 6