Chicken Asparagus Yum
I sprayed my 9x13 baking pan with olive oil cooking spray
Layered 2.5 pounds of frozen chicken breasts in bottom of pan
Covered that with the asparagus spears with the tough ends snapped away about a pound and a half
Poured 2 cans of cream of chicken soup over the top
Sprinkled with Rosemary Garlic McCormick Seasoning
Sprinkled seasoned breadcrumbs (I have a big can of Progresso Brand) over the top
Cover with foil and bake for about an hour at 375 degrees.
It was done at that point and the asparagus was a bit brighter in color. However, irrigating on the ranch takes time and hubby Paul wanted to irrigate before dinner, so I decreased the oven to 300 degrees and let it remain in the oven for about 45 more minutes.
It was so moist and seasoned. The soup sauce was great gravy on some instant mashed potatoes.
I'm thrilled to have some leftovers for both dinner tomorrow night and Paul's lunch tomorrow, plus I think I can freeze another lunch container for a future lunch.