(Ingredients:
- 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
Preparation:
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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