Fresh asparagus spears and boneless chicken breasts are baked in a light cheese sauce in this tasty Springtime casserole.

• 1 lb. asparagus spears
• 4 boneless, skinless chicken breast halves
• 1/4 cup canola oil
• 1 T. melted butter
• 1/4 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups chicken broth, canned or homemade chicken stock
• 1/2 cup sour cream
• 1/4 tsp. hot sauce, such as Tabasco
• 1/2 cup grated Parmesan cheese
• 1 T. butter

Preparation -
Wash and trim the asparagus spears. Heat the canola oil in a large skillet. Add the chicken breasts and saute until lightly browned on both sides. Remove the chicken breasts from the skillet. Add the chicken broth to the skillet and stir into the pan drippings. Stir in the flour, salt, and pepper and cook over medium heat until thickened, stirring frequently. Remove from heat and stir in the sour cream, hot sauce and grated Parmesan cheese; set aside. Coat the bottom and sides of an oblong, shallow baking dish with the butter. Place the asparagus in the baking dish. Place the lightly browned chicken breasts on top of the asparagus. Pour the prepared sauce evenly over the chicken. Bake in a preheated oven at 350º for 45 minutes or until tender and bubbly.

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