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4 chicken breasts - (to 6)
1/2 Cup chicken broth
1 Can cream of onion soup
1/4 Teaspoon tarragon - (to 1/2 tspn), if desired
1 Teaspoon lemon and herb seasoning
Salt, to taste
Freshly-ground black pepper, to taste
1 Bunch asparagus
(or a 10 oz pkg thawed frozen asparagus)

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. This recipe yields 4 to 6 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999