Chicken-Asparagus Casserole

1 10-oz. Package frozen asparagus spears
½ cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1/8 tsp paprika
6 chicken breast halves, boneless/skinless
¼ cup butter or margarine
1 10-3/4 oz can cream of mushroom soup, undiluted
1 cup whipping cream
¼ cup diced pimiento
¼ tsp salt
1/8 tsp hot sauce
¼ cup grated Parmesan cheese

 

Cook asparagus according to package directions; drain.  Arrange in a greased

12 x 8 x 2-inch baking dish – set aside.  Combine next 4 ingredients; mix well.

Dredge chicken in flour mixture.  Melt butter in a large skillet, add chicken, and cook until golden brown on both sides.  Drain on paper towels and arrange on top of asparagus.Combine soup, whipping cream, pimiento, salt and hot sauce; stir until blended.

Spoon over chicken; sprinkle with cheese.  Bake, uncovered, at 400 degrees for 15 to 20 minutes or until bubbly.

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