Chicken/Asparagus Casserole

My mother was one of fourteen children. You gotta know there was a lot of cooking going on in THAT house! This recipe comes from one of her sisters. I have found that I like to serve this on a bed of cooked egg noddles. Goes GREAT with some garlic bread.

Ingredients

1 lb asparagus (20-30 stalks)

1/2 c flour

1/8 teaspoon each salt, pepper and paprika

6 boneless, skinless chicken breasts

1/4 c butter

1 can cream of mushroom

1 c whipping cream

1/4 teaspoon salt

1/2 teaspoon tabasco

1/2 c grated parmesan cheese

Instructions

Preheat oven to 400°.

Arrange asparagus (tender ends 4-5 inches) in casserole dish coated with olive oil.

Dip chicken in flour, salt, pepper and paprika and brown in skillet with butter. It will take about 10 minutes on each side.

While the chicken is cooking, combine the soup, whipping cream, salt, tabasco and parmesan cheese in a bowl.

Lay hot chicken on asparagus. (And I pour the extra butter from the pan on top of that.)

Pour soup mixture over the chicken.

Sprinkle with some extra parmesan cheese.

Bake uncovered @ 400° for 15-20 minutes or until bubbly.