Ingredients:

• 4 to 6 chicken breasts
• 1/2 cup chicken broth
• 1 can (10 1/2 ounces) condensed 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

Preparation:

1. 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.
2. Serves 4 to 6.