• 2 boneless skinless chicken breasts
• 1 bunch fresh asparagus (12-18 stalks)
• 1/2 lb fresh mushrooms
• 1 can asparagus soup
• 1/2 pt sour cream
• garlic salt or 1 small clove garlic
• Parmesan cheese

1. Preheat oven to 350 degrees
2. Grease oven proof casserole dish
3. Simmer chicken and cool; cut into narrow strips.
4. Grease casserole dish and line with cup up chicken.
5. Steam asparagus slightly and put on top of chicken.
6. Saute mushrooms lightly and add on top of chicken and asparagus.
7. Mix sour cream and asparagus soup and pour over chicken mixture.
8. Sprinkle with garlic salt and cheese on top.
9. Bake for 30 mins or until thoroughly hot.

Serve over brown or white rice.

Servings: 4