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2 (10 oz.) pkg. frozen
asparagus spears
1/4 c. butter
1/4 c. blanched, slivered
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
10 1/2 oz. can chicken and
rice soup
1 c. chicken broth
3 c. cooked chicken, cut in
bite-size pieces

Slit tops of boxes of asparagus. Microwave in boxes 10
minutes (High). After 5 minutes, open boxes and rearrange
spears; set aside. Microwave butter in 9-inch pie dish (High)
for 30 seconds; add almonds to butter. Microwave 1 1/2 minutes
(High), stirring every 30 seconds. Mix together flour, salt,
pepper and toasted almonds. Add soup and broth, stirring well.
Microwave (High) 3 to 5 minutes, stirring every minute until
thickened. In a 12 x 8-inch casserole alternate layers of
chicken and asparagus. Cover with plastic wrap and microwave
(High) 5 to 6 minutes. Turn dish 1/2 turn after 2 1/2 minutes.
Garnish with almonds and parsley. Serves 6.

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