Chicken and Asparagus Bake
- 1 cooked chicken
- 1 tin cream of mushroom soup
- 1 tin asparagus spears (cuts may also be used)
- Pinch of paprika
- Grated cheese
- Pull the chicken to pieces and arrange in a shallow dish with the drained asparagus spears or cuts.
- Mix the soup and cream in a bowl and pour over the chicken.
- Top with grated cheese and a sprinkle of paprika.
- Put in the oven at 430F (220C) until warm through and the cheese is crusty looking. This is very nice served with rice.
Recipe by Country Recipe Book at https://countryrecipebook.com/chicken-and-asparagus-bake/
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