Chicken & Aspargus

Tonight, we had a wonderful chicken and asparagus recipe from Paula Deen. Jason loves her (see below). This meal is really good comfort food, but you don't have to feel guilty eating it because of the asparagus (that's how we justify it). Here's Jason, Judy, and Paula in Tunica last spring.

Chicken & Asparagus

4 boneless chicken breast halves

1 bunch of asparagus

1 can cream of chicken soup

1/2 cup of sour cream

Zest of half a lemon

1 teaspoon of lemon juice

1 cup of cheddar cheese

1. Brown the chicken in olive oil

2. Break the asparagus to tear off the tough end piece

3. Arrange asparagus in a greased 9x13 baking dish

4. In a separate bowl, combine sour cream, soup, lemon juice, lemon zest, and salt/pepper

5. Cut up chicken and place over asparagus

6. Top with soup mixture

7. Bake at 375 degrees for 40 minutes

8. Sprinkle with cheddar cheese and let sit for 5 minutes while cheese melts

We served this over rice.....for that, we just made minute rice. While the rice was cooling, we chopped up a few green onions in the rice and it tasted great. It also looks fancy when you have little bits of green on top of your food.