2 cups sliced mushrooms, sauteed in butter or olive oil
16 asparagus spears, cooked
Arrange chicken in a greased 9 x 13 inch baking dish. Sprinkle evenly with garlic powder, onion powder, salt and pepper. In a bowl, mix together cream of chicken soup and sour cream. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 375 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears. Makes 8 servings.