Chicken and Asparagus in Cream Soup

Chicken and Asparagus in Cream Soup

7
ekshepherd 0

"This is an easy yet delicious meal!"

Ingredients

1 h 5 m {{adjustedServings}} servings 279 cals
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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

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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.
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Reviews

7
  1. 10 Ratings

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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.