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CREAMY CHICKEN ASPARAGUS CASSEROLE

List of Ingredients




1 teaspoon unsalted butter
4 boneless, skinless chicken breast halves
1 small onion, diced
1 LB. asparagus, ends trimmed, cut into 3-inch pieces
1 teaspoon dried tarragon
1-1/2 cups condensed cream of chicken soup
1/4 cup sliced almonds
2 cups hot cooked rice



Recipe



Preheat oven to 375F. In an ovenproof skillet or flameproof casserole dish, melt butter/margarine over medium high heat. Saute the chicken breasts for 3 minutes per side. Transfer to a platter. Add onions and asparagus to skillet/dish and saute for 4 to 5 minutes or until onions are softened. Remove skillet/dish from heat. Arrange chicken breasts over onions and asparagus in skillet/dish. Sprinkle with tarragon. Spread soup over top, cover and bake for 15 minutes. Sprinkle with almonds and bake uncovered for another 5 minutes. Let cool and serve over hot cooked rice, if desired.

Makes 4 servings.