Reviewed: Oct. 22, 2009

I have to say I'm a little surprised by the 1-stars after this dish. I did make some changes, (seasoned chicken w/ garlic powder and Pappy's seasoning salt prior to browning, added sour cream to the soup mix along with water to thin it a little.) and did top w/almonds. My husband said it was awesome. Actually his exact words were, "This is delicious. Worthy of (insert local 5-star restaurant)." I thought the asparagus was overdone too, probably wouldn't allow it to cook as long with the onions next time...or not at all? Even so, I'm filing it in the 'favorites!'

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MamaManda

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Reviewed: Jun. 11, 2009

I would not make this again. I would prefer the pepperidge farm chicken and stuffing recipe with asparagus on the side

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MEGPATRICK

Cooking Level: Intermediate

Home Town: Cohasset, Massachusetts, USA

Living In: Coos Bay, Oregon, USA

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Reviewed: Feb. 12, 2009

This recipe was great because it was easily adaptable to the ingredients that I had laying around- cream of mushroom rather than cream of chicken (I did add milk), green beans in addition to the asparagus and Mrs. Dash in place of tarragon. Great recipe for an adaptable casserole.

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CriticalMass

Cooking Level: Beginning

Home Town: Edmond, Oklahoma, USA

Living In: Beaumont, Texas, USA

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Reviewed: Dec. 15, 2008

It was okay, but needs something to jazz it up a little bit. I added a little chicken broth as it was too thick. Also, if I make it again, I won't put the asparagus in until about 5 min before it is through baking. I prefer my asparagus a littlecrunchy. I didnt cook it at all until it went in the oven and it was still slightly overcooked. How about a little curry and fresh mushrooms?

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sugarland

Cooking Level: Expert

Home Town: Lafayette, California, USA

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Reviewed: Nov. 16, 2008

I also added whole milk and a jar of mushrooms. Since I don't do nuts, I put cheddar cheese on top and lacking tarragon I used thyme, and all together it was very wonderful :)

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Laine

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Reviewed: Nov. 13, 2008

My little Family loves this. It is so Quick and Easy. I add more butter and more Asparagus. and when I plate it I put grated Parmasian on it.

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DNJTWIGG

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Reviewed: Oct. 25, 2008

Maybe the person who rated this as bland didn't put something in or something. I thought this recipe was fantastic. I made a few variations though. First I like casserole's ready to eat, so I diced all of the chicken breasts. I also prefer using a casserole dish, so I opted to transfer the ingredients to a casserole dish before baking it. I layered the asparagus and onion on the bottom, layered the chicken all the way across and smoothed the chicken broth on the top of it with a cake frosting spatula. It cooked a little slower than the recipe stated, but it was fantastic, had a great flavor and we are eating the leftovers!

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Cookmeister

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: Oct. 9, 2008

I took many of the tips from previous reviewers and added fresh mushrooms, garlic salt & season salt to the chicken while browning and milk to the cream of chicken soup. All of these additions worked very well. I didn't want to buy tarragon as I have never used it or seen it before so I consulted one of my cookbooks for a substitution. They recommended crushed fennel seed which I used, but I think I might just omit it all together next time as I wasn't a huge fan of that flavor. My husband and I liked this dish, but both agreed that it could use even more flavor...perhaps some additional spice, cheese or even sour cream?? I can definitely see how those who made this exactly as written felt it was too bland.

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nellie

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Reviewed: Sep. 23, 2008

I took some of the comments and added garlic, mushrooms, seasoned the chicken and mixed the soup separately with the taragon & 1/2 cup chicken stock to thin. It turned out really well. We are fat and happy on the couch after a great dinner and looking forward to leftovers tomorrow.

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Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 29, 2008

Tasty,easy recipe. I always add white wine to any recipe calling for cream of chix soup and also added some parmesan cheese (or swiss) and some of the tarragon to the soup before spreading on chicken.

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gagirl90

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: May 4, 2008

I have asparagus in the garden and I'm always looking for recipes. This was great. I spinkled the tarragon with garlic salt on the chicken prior to browning. I also topped it again before baking. Gave it plenty of flavor. I've already printed the recipe and filed it.

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Pat

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Reviewed: Apr. 6, 2008

This was simple, and a good use for all the asparagus that is fresh in the markets right now! I completely spaced on the tarragon - so I don't know what all that would have brought to the dish - but I'll have to try it next time I make this. I would just suggest that the chicken be well seasoned before it's cooked, because I can see how without that step, the dish could end up on the bland side. I'm also thinking about sauteing some fresh sliced mushrooms next time, and adding them in with the asparagus and onion.

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 1, 2008

It needed something. It needs salt and garlic. It was good.

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fxy14

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Fruita, Colorado, USA

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Reviewed: Feb. 8, 2008

A quick easy tatsy meal for the whole family. My kids usually complain about asparagus, but definitely enjoyed it in this dish. I made it exactly as written except for the almonds - didn't have any on hand. I will make this one again and again.

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nhaft

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Reviewed: Aug. 4, 2007

My asparagus hating husband loved this. He cleared his plate. The only alteration i made was leaving out the tarragon. I am unsure about this ingredient and haven't had any other recipes with it so it wasn't worth buying.

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amandab

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Reviewed: Apr. 9, 2007

This was a fabulous dish!! Even my very picky fiancee loved it!! Wonderful!! I did need add 1/4ish C. of milk while baking.

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SAVANNAHVJS

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 15, 2007

This recipe was ok. I wouldn't make it again, though. It was pretty bland.

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mfila

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Reviewed: Aug. 22, 2006

Nothing special. I wanted to try this recipe because me and my fiance AND kids love asparagus. But I'm sorry to say that this was just not good. After eating it I had a very 'heavy' feeling in my stomach, almost like eating a big spoonful of straight sour cream. It just didn't sit well with me. My fiance only liked the 'aspargus part', while my kids loved it. Go figure! LOL. So I will give this just 2 stars 'cause at least my kids liked it -)

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sugarcoma

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2005

The asparagus seemed to be covered up with this recipe, I didn't much care for the tarragon flavoring either, but hey it's a personal preference! Thanks for the recipe anyway!

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CandiceMomofToddler

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Laughlin A F B, Texas, USA

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Reviewed: Mar. 8, 2005

Let me say right away that tarragon is probably my least favorite seasoning, but I used it in this dish and it turned out pretty good. I didn't have the almonds and it really cried out for them. Overall, this was very good and I would definitely make it again. The rice is its perfect mate!

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Ms. T.

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Creamy Chicken Asparagus Casserole

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