Chicken and Asparagus in Cream Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by newcook@38
Reviewed: Nov. 7, 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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Photo by newcook@38

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA
Living In: Ahwatukee, Arizona, USA

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Reviewed: Dec. 2, 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.
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Reviewed: Apr. 12, 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!
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Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada
Reviewed: Dec. 1, 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.
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Photo by CaseyB!

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Reviewed: Nov. 14, 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.)
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 23, 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 :-)
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Photo by VioletSkies

Cooking Level: Expert

Living In: Chicago, Illinois, USA


 
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