4 fresh split and boned chicken breasts
1 can condensed cream of asparagus soup
1/2 cup sour cream
3 cups cooked rice
Salt and pepper
1 pound fresh asparagus spears, trimmed and rinsed
1/2 cup melted butter
Dampen the chicken in water, shake to remove excess moisture. Dredge in flour seasoned to taste with salt and pepper. Brown lightly in 4 tablespoons oil in skillet. Remove to drain. Arrange cooked rice in bottom of large Pyrex casserole, laying chicken over top. Combine condensed soup with 1 can water and sour cream and pour over all. Cover with aluminum foil and bake in center of oven for 1 hour. Remove foil and bake another 15 minutes to brown. During last of baking, steam fresh asparagus until it just begins to bend in center (about 3 minutes). Remove from steamer to serving dish and pour melted butter over spears.
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