Creamy Chicken with Asparagus
This one-dish meal is easy to prepare and after it is cooked, it tastes absolutely delicious. Serve with crunchy bread, a salad, and dinner is good to go.
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4
Kosher chicken breasts
remove the bones and the skin
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1
large bunch of Asparagus
cleaned and hard parts cut off
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1
10.5 oz. can Cream of Mushroom soup
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water
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1
small can of Durkes fried onion rings
Optional, add this during the last 15 minutes of baking
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4
red lettuce leaves
for garnish
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Preheat oven to 350 degrees. In a large baking dish spread the asparagus evenly over the bottom. This is so the chicken can rest on them. Place the chicken on top of the asparagus.
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Put the soup into a bowl. Using the can, measure in 1/2 can of water and add to the bowl and stir. Pour this evenly over the chicken. Bake for a total of 50-55 minutes, adding the fried onion rings after 30 minutes of cooking.
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Remove and let the chicken rest for 5 minutes. Plate putting the asparagus on the dish first and arrange a chicken breast over that, garnish with red lettuce leaves, and serve.