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Chicken Asparagus Stroganoff Recipe

Your family will be delighted with this spin on a classic dish. You will be amazed at how easy it is to prepare!—Linda Hutten, Hayden, Idaho

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4 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 teaspoon dried rosemary, crushed
1/4 cup shredded cheddar cheese
Hot cooked noodles or rice

Directions

Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 214 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 667 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein.

Chicken Asparagus Stroganoff published in Country Woman March/April 1991, p35

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