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
  1. Pull the chicken to pieces and arrange in a shallow dish with the drained asparagus spears or cuts.
  2. Mix the soup and cream in a bowl and pour over the chicken.
  3. Top with grated cheese and a sprinkle of paprika.
  4. 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