Ooops, I used Cream of Mushroom. Thought it was Cream of chicken. It was fantastic. I added a little of the asparagus juice to rinse the soup can out. Very good.
I lightened this recipe for my family. I used low fat cheese and plain yogart instead of mayonnaise. Very easy to cook and healther for you.
This was good, most of my family loves asparagus - I prefer fresh vs. canned but still a winner. We served this over pan fried egg noodles. Would also be good over rice though.
I used fresh aspargus and cooked in slow cooker/crock. It was actually ready to eat within 2 1/5 hours in the crock with setting at 4 hours.
My husband and I LOVED this dish! We are harvesting a lot of our own asparagas right now and it is a great way to use it. Fresh asparagas works well but if you prefer it a little crisper the cooking time should be reduced 5 to 10 min. I also added 1 tsp dried thyme and substituted 1/4 cup reduced fat sour cream for 1/4 of the mayo. Thanks for the recipe, Donna!
I just made it and am about to try it right now!...I hope it turned out well, i think I may have put a little too much cheese but who is complaning?<br/>Also, I used cream of mushroom soup and also used fresh asparragus instead!...and also didnt have any lemons so used lime...haha we will see if it worked.
This was very good and easy. I think I will try what someone else suggested, the plain yogurt and light cheese to make it a bit healthier. Will make again.
Really good! And I really don't like recipes using soup usually so that is saying something! Hubby made this for dinner tonight. He did make some subs using fresh asparagus that he boiled first, briefly, cream of mushroom soup, and he also added in some dried minced onions. Personally I think it would have been a little bland without it. But with it? Mmmm mmmm mmmm! I thought it was pretty salty so maybe next time we'll use the lower sodium soup. Thanks so much for posting this simple recipe!
Delicious! I mostly stuck to the recipe with a couple minor changes. I sprayed pam and sauted the chicken before cutting it into pieces (no fat from the oil). I also substitued 1/4 cup nonfat yogurt for 1/4 cup of the mayo. Left the other 1/4 cup mayo in. I used fresh asparagus. I didn't add any different foods or seasonings. Was amazing as is. Served with Stove Top stuffing (c'mon, I'm a working mom). ;-) My sixteen year old son made sure there were no leftovers.
We made a healthy version of this recipe. I used fresh asparagus and just snapped of the ends before putting in the baking dish. We used a bag of Quorn tenders, instead of chicken, so that the vegetarians in our family could enjoy this as well. We added some pepper in with the Quorn and skipped the oil. We used Hellmans light mayo, fit and active soup, and 2% cheese. Our cheese had a little bit of monteray jack as I was trying to use up a couple of open packs that were almost gone. Unlike other reviewers, we didn't think it needed anything else, good as is. Thanks for a tasty, quick and simple dinner!