4 fresh split and boned chicken breasts
1 can condensed cream of asparagus soup
1/2 cup sour cream
3 cups cooked rice
Water
Flour
Salt and pepper
1 pound fresh asparagus spears, trimmed and rinsed
1/2 cup melted butter
Oven: 350º
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.
Serves 4.
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