Asparagus is one of my favorite vegetables, but I’ve always made it as a side and usually grilled. I knew there was more ways to make it so I was excited to try this casserole with chicken and asparagus in creamy mushroom soup. It’s such a quick and easy meal that it’s doable for any night of the week.
Since the chicken is dredged in flour and cooks in a pan first it gets all brown and crispy, just the way I love it! Then this hearty meal is transferred to the oven for completion. Trust me when I say that this will be everything it promises and more.
That tiny bit of hot pepper sauce gives it just the right amount of kick without going overboard. This is the easiest way to make even the pickiest of eaters love asparagus!
Recipe and photo courtesy of Recipe 4 Living.
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Quick Tip: The recipe calls for frozen asparagus and I’m sure it turns out just as fine but I grilled fresh asparagus on an indoor grill as a first step. I just love the flavor of grilled veggies!
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