2 1/2-3 lbs. cut up chicken
3/4 c. crushed Ritz crackers
2 tbsp. grated cheese
1 tbsp. parsley flakes
1/2 tsp. salt
1/3 c. butter

ASPARAGUS SAUCE:

10 oz. pkg. frozen cut asparagus, thawed and drained
1/2 c. butter
1/2 c. chopped onion
4 oz. can mushrooms, drained
1/2 tsp. garlic salt
1 tsp. Italian seasoning

Preheat oven to 375 degrees. Melt 1/3 cup butter in pan on stove. Combine cracker crumbs, cheese, parsley and salt in bowl. Dip chicken in butter then roll in seasoned crumbs to coat. Place chicken skin side up. Bake 60-70 minutes.

Prepare asparagus sauce by combining all ingredients. Simmer on stove for 30 minutes. Pour hot asparagus sauce over chicken before serving. Serve combination of chicken and asparagus over rice. Yield: 4 servings.