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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 5, 2008
We followed the recipe as instructed. It was okay. Too heavy of a dish for us.
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lb77
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 5, 2008
I found this easy to put together and absolutely loved the flavor. I plan an working with the seasoning a little just to see what I can come up with, but I do already love it as it is.
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Jessica Traylor
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 1, 2008
This recipe is a definite keeper. I used fresh asparagus and a little less mayo for my tastes. This was a big hit with my teenage daughter!
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Reviewer:

novetopaz25
Cooking Level: Expert
Home Town: Ithaca, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 6, 2008
This recipe is wonderful. I followed the directions, except for a couple of changes. I omitted the nutmeg, as my family doesn't care for the taste, and I mixed the cream and mayonise with the soup mixture; added salt and pepper. Absolutely delicious served over rice, there were no left-overs. Thanks
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Reviewer:

shirrell
Cooking Level: Intermediate
Home Town: Manteca, California, USA
Living In: Modesto, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 10, 2008
Everyone who ate this loved it! I've made it twice. The first time we substituted fat-free half and half for the whipping cream, no nutmeg, and shredded parmesan rather than grated. The second time we used regular half and half, and about half the amount of nutmeg the recipe calls for. Both times we served it over rice, which tasted great! I'll definitely make it again.
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Reviewer:

Kristin
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 4, 2008
This was an excellent recipe. I had to make a few adjustments based upon what I had on hand, but Yummy!! Used chicken bone in breast and added favorite spices. Then I cooked in the oven for 45 minutes. When the chicken was complete, I removed it from the pan, drained most of the juices and mixed the remainder with the soup mix. I returned the chicken to the pan, added 2 cans of asparagus and pour soup mix on top. I forgot the cheese...but let it cook for 20 minutes. I then added the mayo/cheese mixture and popped it in the broiler. Served with rice. Yummy, yummy...and it looks beautiful.
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Reviewer:

PammyR
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Cooking Level: Expert
Living In: Lone Oak, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 20, 2007
I had pencil thin asparagus so I did not blanch it before cooking in the oven. I did not care for this recipe nor did my children, but my dh loved it. I found it hard to serve, the soup and topping became quite runny. Overall the flavors were good but I will make several changes in the future. I will cut the asparagus into bite size pieces and add some spices to the chicken before roasting it. Will try this again in the future.
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Reviewer:

docswife
Photo by docswife
Cooking Level: Expert
Living In: Morganfield, Kentucky, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 18, 2007
We enjoyed it, but would do a couple of things differently next time. I wouldn't cook the asparagus ahead of time (it got mushy on us). I would also cut the chicken a little thicker, so it stays moist. I like the idea another reviewer had of adding stuffing- will try next time!
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Reviewer:

Q
Cooking Level: Beginning
Home Town: Costa Mesa, California, USA
Living In: Laguna Hills, California, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 17, 2007
Recipe was ok. Sauce was a little much. I would use less mayo next time. Wasnt worth making again. Brittany
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Brittany
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 16, 2007
Just made this and it turned out yummy!! I was a little skeptical of the mayo/whipped cream combo, but even that turned out alright. The nutmeg really makes this dish special and flavorful.
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Reviewer:

SW
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 3, 2007
I made this recipe because my 21 year old daughter loves asparagus and I rarely cook with it. The entire group (5 of us) loved it and wants me to make it again. I used half and half instead of whipping the cream and it turned out lovely.
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Reviewer:

LORETTA13
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 21, 2007
Delicious. I left out the nutmeg because my family doesn't care for the flavor, and served it with caesar salad. It tastes exactly like the same thing in a restaurant. Thanks for the recipe!
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Reviewer:

Jaime
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 3, 2007
I have made this recipe many times (I got it from the Taste of Home magazine) and it is DELICIOUS!!! It is one of our favorite meals and the kids love it too.
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Reviewer:

NoellesMommy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 4, 2007
This recipe is very good. I used 2 lbs chicken and 1 lb of asparagus- hubby is a meat lover. I also added 1 cup of pepperidge farm herb stuffing to the parmesean topping. Next time I would maybe add some ham and use cheddar instead of parmesean- then maybe the kiddos would actually eat it. (My kids are very picky.)
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Reviewer:

jtfief
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