Tuesday, April 27, 2010

Chicken Asparagus

1 package frozen (or fresh) asparagus, cut in 1" pieces
3 blsl chicken breasts, cubed
1 large can cream of chicken soup
1 tub onion and chive cream cheese
1/2 tsp thyme,
1/4 tsp black pepper
Stir everything well, turn it on low, and eight hours later you spoon it over rice or noodles. If you want some "crunch" add half a can of french fried onions on top after you've dished it up.

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