Ingredients
10¾ oz cream of chicken soup, (1 can), undiluted
¼ cup milk
¼ cup sour cream
2 cups asparagus, trimmed, blanched, and sliced
1 cup chicken, diced (white or dark meat is alright)
¼ tsp dried rosemary
¼ cup cheddar cheese, shredded
4 oz pasta, of your choice, cooked
¼ tsp parsley, chopped
1 tsp parmesan cheese, grated or powdered
Preparation
Preheat your oven to 350 degrees F and grease a baking casserole. Set aside.
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 for 30 minutes.
Ladle cooked sauce over pasta of your choice, garnish with parsley and parmesan. Serve.
