baked chicken & asparagus

a recipe by
Elaine Green
Bradenton, FL

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.

method Bake

Ingredients For baked chicken & asparagus

  • 4 lg
    chicken breast
  • 1 can
    asparagus, canned, drained
  • 1/2 c
    flour
  • 1/8 tsp
    salt
  • 1/8 tsp
    pepper
  • 1/8 tsp
    paprika
  • 1/4 c
    butter
  • 1 can
    cream of chicken or mushroom soup
  • 1 c
    whipping cream *
  • 1 can
    pimento - small, diced (drain on paper towel)
  • 1/8 tsp
    tobasco
  • 1/4 c
    parmesan cheese - grated

How To Make baked chicken & asparagus

  • 1
    Preheat oven to 350 degrees Grease (or spray with pam) a 9 x 12 baking pan or large casserole baking dish.
  • 2
    Mix flour, salt, pepper & paprika
  • 3
    Dredge the chicken in flour mix.
  • 4
    Heat butter in frying pan. Add chicken & cook until golden brown on both sides
  • 5
    Drain chicken on paper towels
  • 6
    Place asparagus in the baking dish. Place cooked chicken on top of asparagus
  • 7
    Combine soup, milk, pimentos & tabasco. Use a whisk to stir well
  • 8
    Spoon soup mixture over chicken
  • 9
    Sprinkle with grated parmesan cheese
  • 10
    Bake, uncovered, 30 min
  • 11
    Serve

Categories & Tags for Baked Chicken & Asparagus:

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