A new one for dinner tonight.
Saucy Chicken and Asparagus
1 1/2 lb fresh asparagus spears, halved
(I third them because I like them a little shorter)
Wash and place asparagus in a 9 inch square dish. (Note: to fill a 9x13 like I did, just double the whole recipe. Asparagus should e enough to put a nice layer on the bottom of the dish.)
4 boneless skinless chicken breasts
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp lemon juice
1 cup cheddar cheese
In a skillet on medium heat, cook chicken in a Tb or two of oil (I always use olive) until lightly brown on the outside. Season with salt and pepper to taste. Arrange chicks. Over asparagus.
In a bowl, mix together soup, mayo, an lemon juice. Pour over chicken. Cover and bake at 375 degrees for 45 minutes. Sprinkle with cheese and let stand 5 min before serving (to melt the cheese, pretty much).
Note, I didn't try this, but my mom says that this recipient works really well in the crockpot too. Just don't cook the chicken before hand, later as usual, and cook on low for 5 hours (great idea for frozen chicken breasts).
Well, another fantabulous night!
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