Chicken-Asparagus Or Chicken-Broccoli Casserole

• 4 cans asparagus pieces, drained or 3 (10 oz.) broccoli spears
• 1/2 c. all-purpose flour
• 4 chicken breasts
• 1 (10 oz.) can mushroom soup
• 1 small carton whipping cream
• 1 (2 oz.) jar pimentos
• 1/8 tsp. chili powder
• 1 c. oil (for frying)
• 1/2 c. milk
• salt
• pepper
• paprika

1. Arrange asparagus or broccoli in a greased 12 x 8 x 2-inch baking dish and set aside.
2. Salt, pepper and paprika chicken breasts after cutting into strips or nuggets.
3. Dredge chicken in flour.
4. Fry chicken in oil until almost done, not all the way. After frying, layer chicken on top of vegetables.
5. Mix soup, whipping cream, pimentos, milk and chili powder together.
6. Pour over vegetables and chicken.
7. Bake uncovered 20 to 25 minutes at 350u0b0.
8. Serve over rice with salad and/or bread for a complete meal.
9. Wonderful!
10. My family's favorite.

broccoli spears, allpurpose, chicken breasts, mushroom soup, whipping cream, pimentos, chili powder, oil, milk, salt, pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316571 (may not work)