Chicken Hollandaise With Potato And Asparagus Casserole Recipe

4 thin chicken cutlets
4 cups frozen hash browns
2 cups chopped asparagus, fresh or frozen
1 can cream of asparagus soup
1/4 cup milk
lemon juice
butter
paprika

Preheat your oven to 350 degrees. Lightly oil a 9x13 casserole dish.

Season chicken cutlets with salt and pepper, then lightly brown in a skillet over medium heat; remove and set aside.

In same skillet, brown the frozen hash browns.

Put hash brown potatoes in casserole dish, then top with browned chicken cutlets.

Put asparagus on top of chicken, spreading evenly.

Whisk together the soup, milk, and a little lemon juice, then pour evenly over the asparagus, chicken, and potato mixture in casserole.

Put small dots of butter evenly on top, then sprinkle with paprika.

Cover and bake in preheated oven for 35 to 40 minutes or until chicken is completely cooked through and potatoes and asparagus are both tender.

Will serve 4.