Search thousands of recipes reviewed by home cooks like you.

Chicken and Asparagus in Cream Soup

Chicken and Asparagus in Cream Soup

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
ekshepherd

ekshepherd

This is an easy yet delicious meal!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Heather
14

Heather

4/13/2011

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!

VioletSkies
14

VioletSkies

3/25/2010

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 :-)

CaseyB!
11

CaseyB!

12/2/2010

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.

Similar recipes