Prize Winning Elegant Chicken High
|Frozen asparagus spears||20 Ounce (2 packages, 10 ounce each)|
|Butter||1⁄4 Cup (4 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Canned chicken and rice soup||10 1⁄2 Ounce (1 can)|
|Chicken broth||1 Cup (16 tbs)|
|Cooked chicken||3 Cup (48 tbs), cut into bite size pieces|
Slit tops of boxes of asparagus.
Microwave 5 minutes, open boxes and rearrange spears, and microwave 5 minutes more.
Microwave butter in 9-inch pie plate for 30 seconds.
Add almonds to butter.
Microwave 1 1/2 minutes, stirring every 30 seconds.
Mix together flour, salt, pepper and toasted almonds.
Add soup and broth, stirring well.
Microwave 3 to 5 minutes, stirring every minute, until thick.
In a 12 x 8-inch casserole, alternate layers of chicken and asparagus.
Cover with butter sauce.
Sprinkle with paprika.
Cover with plastic wrap and microwave 5 to 6 minutes.
Turn dish one-half turn after 2 1/2 minutes.
Garnish with almonds.