Here’s an easy weeknight dinner you might enjoy.  This is a pretty easy fix that you can make anytime during the day and hold in the fridge until you are ready to cook your meal.  Here’s a great tidbit for you too, when making a casserole of any kind, make an extra one and freeze it. Just cook and enjoy within 2 months. 

Italian Chicken Roll-Ups 

Boneless skinless chicken breast halves
Thinly sliced deli ham
Sliced Provolone cheese
2/3 cup seasoned bread crumbs
½ cup grated Parmesan cheese
¼ cup minced parsley
½ cup milk

Flatten chicken to ¼” thickness.  Place a slice of ham and half slice of cheese on each piece of chicken.  Roll up from a short side and tuck in ends.  Secure with a toothpick or two.  In a shallow bowl, combine crumbs, grated cheese and parsley.  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.

Spritz chicken with nonstick cooking spray.  Bake  uncovered at 425 degrees for 25 minutes or until juices run clear.  Remove toothpicks and serve. 

Asparagus Casserole
2 cans asparagus
1 stick Ritz crackers
5 eggs, boiled
1 can cream mushroom soup
Grated red rind hoop cheese

Spray a 3-quart glass casserole dish with cooking spray.  Drain juice from both cans of asparagus, retaining juice from both cans of asparagus.  Layer asparagus in the bottom of the casserole dish.  Layer boiled eggs on top of asparagus.  Crush Ritz crackers into crumbs and layer them on top of boiled eggs.  Top all of this with grated red rind hoop cheese.  Next mix mushroom soup with retained asparagus juice and pour over top of grated cheese.  Bake at 350 degrees until bubbly (usually 45 to 50 minutes).  This casserole is great as a side dish for a large gathering and can be made the day before and refrigerated until serving time.