Chicken & Asparagus In Creamy Onion Sauce
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)
Instructions: 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.