Asparagus Chicken
3-4 boneless chicken breasts
1 cup shredded cheddar cheese (I used monterey jack and colby. it was all I had)
1 can asparagus spears
1 can cream of mushroom soup
1/4 cup water
salt
pepper
Flatten out chicken with a mallet or bottle. Salt and pepper them. Spread cheese over each. Place 4-5 asparagus spears on each breast. Roll up and secure with toothpicks. Place in casserole dish sprayed with Pam. Mix together water and soup; pour over chicken, bake at 325 for 45-50 minutes.
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