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Cheesy Chicken and Asparagus

By: Adell Bennett

"I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was--and still is--a tolerant taste tester."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 boneless, skinless chicken breast halves, cut into bite-sized pieces
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
3 green onions, sliced
1 garlic clove, minced
1 (3 ounce) package cream cheese
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (5 ounce) can evaporated milk
1 (10 ounce) package frozen chopped asparagus or broccoli
Hot cooked rice

Directions

In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.