Creamy almond chicken with asparagus stuffing

Preheat oven to 350. Coat a 9x11 baking dish with cooking spray. S&P both sides of chicken breasts. Place the breasts in the baking dish and top with the crushed almonds.

In a small mixing bowl, add the soup, broth, and combine 3/4 of the cheeses leaving about 1/2C of each for topping.

In a medium saute pan, melt the butter and then add the onion and garlic and cook 3 minutes - until clear. Add the asparagus and cook 2 minutes. Add the broth and simmer for 5 minutes. Remove from heat and then add the 1/2 pkg of stuffing and combine.

Pour the soup mixture over the breasts covering all. Bake in oven for 22 minutes or until the breasts have a nice brown crust on them. Serve with the stuffing- delicious