all purpose flour
2 - 3 can(s)
evaporated milk (more milk means more gravy)
whole chicken breasts cut into strips
condensed cream of chicken soup
asparagus (fresh or frozen)
hot cooked rice
1Preheat oven to 350.
2Pour melted butter into a 13X9 baking dish
3In a shallow dish, combine salt, pepper, basil, and whatever your favorite dry spice is.
4In a separate shallow dish, add 1/2 can of Evaporated milk. Coat chicken strips with evap milk: dredge in flour mixture. Place in the 13X9 pan.
5Bake uncovered for 35 minutes. Remove from oven, turn chicken.
6In a small bowl, combine soup, water and remaining Evap milk . Pour over chicken. Top with fresh or frozen asparagus. Return to oven and bake for another 35 minutes.
7Remove chicken and asparagus from Baking dish: whisk gravy in baking dish until smooth.
8Serve chicken, asparagus and gravy over a bed of hot cooked rice.