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Chicken Casserole

8 half breasts of boneless chicken
3 boxes frozen cut asparagus (or fresh, if available)
1 can cream of chicken soup
Grated Parmesan cheese
1 package frozen Crab Meat (or fresh, if available)

Cook chicken breasts until tender. Bring asparagus to a rolling boil in salted water, then drain. Grease a flat casserole with margarine. Put asparagus evenly on the bottom and place chicken breasts on top. Put cream of chicken soup in a saucepan and add 1/2 can of chicken broth.

When smooth and well mixed, pour over chicken. Sprinkle with Parmesan cheese and just before placing casserole in oven. Top with the flaked Crab Meat. Bake 20-30 minutes in 350 degree oven or until bubbly.

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