Chicken and Asparagus in Cream Soup

Chicken and Asparagus in Cream Soup

7
ekshepherd 0

"This is an easy yet delicious meal!"
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Ingredients

1 h 5 m servings 279 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the chicken breasts into the prepared baking dish.
  2. Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, about 30 minutes.
  3. While the chicken is baking, bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes. Remove the asparagus and set aside. Mix together the soup and milk in a bowl until well blended. Remove the chicken from the baking dish and set aside. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with bread crumbs.
  4. Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

This is a great recipe! I'll make it again and again. I only used one can of soup (Cream of Celery) and 3/4 cup of milk and added 2 Tbsp. of Mayo and 1/4 tsp. of fresh ground pepper. Deliciou...

Most helpful critical review

As I was looking for a recipe for the boneless/skinless breasts I had thawed out, my roomie took it upon himself to season the chicken with Sea Salt, Black Peppercorns (crushed), and Paprika. I ...

This is a great recipe! I'll make it again and again. I only used one can of soup (Cream of Celery) and 3/4 cup of milk and added 2 Tbsp. of Mayo and 1/4 tsp. of fresh ground pepper. Deliciou...

As I was looking for a recipe for the boneless/skinless breasts I had thawed out, my roomie took it upon himself to season the chicken with Sea Salt, Black Peppercorns (crushed), and Paprika. I ...

very good! my chicken took longer to cook them 30mins, but i did not halve the chicken breasts. i made mashed potatoes on the side and used the soup mixture as gravy.

Simple and delicious. I will definitely be making this again. (I made exactly as is except adding grated Parmesan and Romano cheese on the top before serving.)

This was awesome! I seasoned the chicken with poultry seasoning, garlic and pepper. I only had 1 can of Cream of Asparagus, so I used a can of Cream of Wild Mushroom and mixed it together. I st...

I made the recipe as written except that I made my own asparagus base instead of using the can soup and I added monterey jack cheese on top of the bread crumbs. I don't know what this needs but ...

Made this dish for Supper last night. Only used 1 can of the soup, but added 8oz. of Tostitoes Creamy Spinach Dip. Increased milk to 2 cups. Added about 1 pint of fresh sautéed mushrooms in But...