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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 8 boneless chicken breasts
- 1 stick butter
- 2 cans cream of asparagus soup
- 1 pt. sour cream
- 1 (13 oz.) can mushroom pieces
- 1 c. grated Parmesan cheese
- 1 large can asparagus spears
Method
- Brown chicken breasts in butter, then place in a 9 x 13-inch baking dish.
- Mix the soup, sour cream and mushrooms; pour 1/4 of this mixture over the chicken breasts.
- Make a layer of asparagus spears.
- Cover with 1/2 Parmesan cheese.
- Add remainder of soup mixture; cover with remaining cheese.
- Bake at 350° for 1 hour, uncovered.
