3 cans asparagus spears
1/2 c. all purpose flour
1/8 tbsp. salt
1/8 tbsp. pepper
6 chicken breasts, skinned
1/4 c. butter
1 can cream of mushroom soup
1 c. whipping cream
1/4 c. diced pimiento
1/4 tbsp. salt
1/8 tbsp. hot sauce
Muenster cheese to cover

Arrange asparagus in greased 12"x8"x2" 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, 1 1/4 tablespoons salt and hot sauce; stir until blended. Spoon over chicken; cover with cheese. Bake 15 to 20 minutes until bubbly.