Ingredients
1 bunch fresh or frozen asparagus spears
1/2 c flour
1/8 tea pepper
1/2 tea paprika
6 chicken breasts skinned and boned
1/4 c butter
1 can undiluted cream of mushroom soup
1 c heavy cream
1/4 c diced pimento
1/4 tea salt
1/2 tea tobasco sauce
1/3 c parmesan cheese
Preparation
cook asparagus until tender - drain - arrange in greased 9X13 baking dish - combine flour, pepper and paprika - coat chicken in flour mixture fry in butter until golden brown - arrange chicken on top of asparagus - combine soup, cream, pimento, salt and tabasco - spoon over chicken - sprinkle with cheese - bake uncovered 400* for 20 min.
