baked chicken & asparagus
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This recipe is from my mother-in-law and I have been making it for years. We love it! It is pretty easy and can be made ahead, then bake when you are ready. (I add about 5 min to baking time if I have put the prepared dish in the refrigerator before baking.) You don't have to make with 4 chicken breast. I sometimes make only 2 or 3 chicken breast if they are very large. I like to slice the chicken breast because a whole chicken breast seems to large. Not necessary though. * I use MILK instead of whipping cream because I don't always have whipping cream on hand.
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method
Bake
Ingredients For baked chicken & asparagus
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4 lgchicken breast
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1 canasparagus, canned, drained
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1/2 cflour
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1/8 tspsalt
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1/8 tsppepper
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1/8 tsppaprika
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1/4 cbutter
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1 cancream of chicken or mushroom soup
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1 cwhipping cream *
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1 canpimento - small, diced (drain on paper towel)
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1/8 tsptobasco
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1/4 cparmesan cheese - grated
How To Make baked chicken & asparagus
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1Preheat oven to 350 degrees Grease (or spray with pam) a 9 x 12 baking pan or large casserole baking dish.
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2Mix flour, salt, pepper & paprika
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3Dredge the chicken in flour mix.
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4Heat butter in frying pan. Add chicken & cook until golden brown on both sides
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5Drain chicken on paper towels
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6Place asparagus in the baking dish. Place cooked chicken on top of asparagus
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7Combine soup, milk, pimentos & tabasco. Use a whisk to stir well
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8Spoon soup mixture over chicken
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9Sprinkle with grated parmesan cheese
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10Bake, uncovered, 30 min
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11Serve
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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