Chicken Asparagus Swiss Casserole

• 2 whole Large Boneless, Skinless Chicken Breasts
• 2 cups Asparagus Spears, Cut Into 2" Pieces
• 1/2 teaspoons Tarragon, Crumbled
• 1 teaspoon Dry Ground Mustard
• 23 cups Shredded Swiss Cheese
• 1/2 cups Dry White Wine
• 23 cups White Bread Crumbs Or Panko Crumbs
• 2 Tablespoons Grated Parmesan Or Romano Cheese

1. Preheat the oven to 375 F.
2. Lay the chicken breasts on a cutting board and put your (non-cutting) hand on top.
3. With a sharp knife, cut through each chicken breast horizontally and lengthwise to produce two thinner breasts.
4. This will make the chicken cook more quickly while staying tender during the cooking time.
5. Spray an 8x8 casserole dish with cooking spray.
6. Place two of the breast sections in the casserole, then sprinkle with half the asparagus, tarragon, mustard, and Swiss cheese.
7. Pour half the wine over the chicken.
8. Layer the rest of the chicken into the dish then top it with the remaining asparagus, and other ingredients.
9. Then pour on the rest of the wine.
10. Stir together the bread crumbs and Parmesan in a small bowl.
11. Then sprinkle on top of the casserole.
12. Bake for 30 minutes, or until the chicken is cooked through and the asparagus is tender.

chicken breasts, tarragon, ground mustard, swiss cheese, white wine, bread crumbs, romano cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-asparagus-swiss-casserole/ (may not work)