Yield: 1 servings
Measure | Ingredient |
---|---|
1 can | Cream of chicken soup -- |
10¾ ounce | Undiluted |
¼ cup | Milk |
¼ cup | Sour cream |
2 cups | Asparagus -- cooked sliced |
1 cup | Chicken -- diced cooked |
¼ teaspoon | Rosemary |
¼ cup | Cheddar cheese -- shredded |
\N \N | Cooked rice or noodles |
Grease a 1-qt. casserole. Combine soup, milk and sour cream. Pour half the soup mixture into the casserole; top with asparagus, chicken and rosemary. Pour remaining soup over chicken. Sprinkle with cheese.
Bake at 350 deg. for 30 minutes. Serve with rice or noodles. Yield: 4 servings
Recipe By : Country Woman