Chicken and Asparagus in Cream Soup Recipe - Allrecipes.com
Chicken and Asparagus in Cream Soup Recipe
  • READY IN ABOUT hrs

Chicken and Asparagus in Cream Soup

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"This is an easy yet delicious meal!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 55 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2011

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. Delicious!

 
Most Helpful Critical Review
Mar 25, 2010

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 caught him just as he was pouring melted butter over it all. So ok, I let the chicken cook in the oven, as recipe specifies, for 30 mins. Took the buttery goodness from the chicken pan and poured it into a 9x13. Laid the mostly defrosted asparagus spears (I used frozen, so omitted the cook time) on the bottom of pan, placed chicken breasts on top and went to make the cream soup/milk mixture. I had cream of celery and no milk, so I used water instead. Poured it over the chicken/asparagus. Sprinkled the Italian Seasoned bread crumbs a little generously. The result, very tasty! But much to liquidy. Definitely need to use the milk or if using water, I'd say cut it in half....Thanks for the recipe. It worked out in the end :-)

 

9 Ratings

Dec 02, 2010

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.

 
Nov 18, 2010

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.)

 
Dec 02, 2011

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 steamed some mushrooms in with the asparagus as well to bring the flavours together. A bit of constructive criticism: The chicken had to be cooked a bit longer (about 45 min), and the sauce was a bit runny, I'll use less milk next time.

 
Nov 07, 2013

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 it definitely needs some seasoning of some kind. I'm glad I made this early before my husband comes home so that I can work with the flavor. It was OK, the asparagus soup I made out of the leftover base was much better. Reminds me of the rich mans tuna casserole using chicken and asparagus instead of tuna and peas.

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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