This Creamy Casserole Featuring Just Two Main Ingredients Will Wow You!

Check out what my friends at Recipe 4 Living had to say about this amazing chicken asparagus casserole:

This was my first time on recipe4living and I decided to try this Asparagus Chicken Casserole……followed it to a T and it was DELICIOUS! Great flavor, nice presentation and everyone was really impressed with it. Thanks and I look forward to doing more of these recipes!

 

This recipe was better than we expected. The sauce was delicious over rice and the asparagus was a nice compliment. Very nice dish for company. Love it and will make it again.

Ingredients

1 pkg. (10-oz.) frozen Birdseye asparagus

1/2 C. Gold Medal flour

1/8 tsp. Morton salt

1/8 tsp. ground black pepper

1/8 tsp. McCormick paprika

6 (4-6-oz.) fresh Tyson boneless, skinless chicken breasts

1/4 C. Land o Lakes butter

1 can (10.75-oz.) Campbell’s condensed cream of mushroom soup

1 C. Cool whip whipping cream

1/4 C. chopped pimiento

1/4 tsp. Morton salt

1/8 tsp. hot pepper sauce

1/4 C. grated Kraft Parmesan cheese

Instructions:

Spray a 13×9-inch baking dish with cooking spray. Cook frozen asparagus according to package directions; rinse with cold water to stop cooking and drain. Arrange in the baking dish; set aside. Preheat oven to 400 degrees.

Combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Melt butter in a large skillet 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, 15-20 minutes, or until bubbly.

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >> 

Quick Tip: If you like, you can skip the flour dredging and just brown the chicken in olive oil on both sides.

Thank you to Recipe 4 Living for this awesome recipe!