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Print this Recipe    Chicken Asparagus

Chicken & Asparagus in Creamy Onion Sauce

4 to 6 chicken breasts
1/2 cup chicken broth
1 can cream of onion soup
1/4 to 1/2 teaspoon tarragon, if desired
1 teaspoon lemon and herb seasoning
salt and pepper to taste
1 bunch asparagus, or 10 ounce package frozen (thawed)

Combine all ingredients except asparagus; cover and cook on low
for 6 to 8 hours. Add asparagus and cook on high an additional 20
to 30 minutes, or until asparagus is tender. Thicken sauce with a
mixture of 1 to 2 tablespoons of cornstarch and a little cold water
if desired. Serve over rice or noodles. Serves 4 to 6.

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