8 chicken breasts
Salt, pepper & Accent
Garlic salt
1 pt. sour cream (Land-o-Quakes light)
2 cans cream of asparagus soup
1/2 c. sliced mushrooms
Grated Parmesan cheese
Fresh or canned asparagus, approximately 16 oz.

Spray pan with Pam. Salt, pepper, Accent and garlic salt the breasts and lay in pan. Make a sauce of sour cream, undiluted asparagus soup and mushrooms. Put 1/2 of the sauce over the chicken, then half of the grated Parmesan cheese, the asparagus and the rest of the sauce and top with the rest of the cheese.

Bake at 350 degrees for approximately 55 minutes. Great over white rice.