Chicken Asparagus Casserole

By barbgreenfield

Ingredients

• Ingredients
• 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

Preparation

Step 1

Directions
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.