Asparagus Chicken

Submitted by Donna

"This is something I have made for years. My hubby loves it and my picky 7 year old requests it often. It is so easy but tastes harder. You can also easily double the recipe. This is one of my favorites!"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts
• 1 (15 ounce) can asparagus spears, drained
• 1 (10 1/2 ounce) can cream of chicken soup
• 1⁄2 cup mayonnaise
• 1⁄2 cup shredded cheddar cheese
• 1 teaspoon lemon juice
• 1⁄3 cup oil
• pepper

directions

1. Cut chicken into bite sized pieces.
2. Sprinkle chicken with pepper.
3. Cook chicken in hot oil till white, about 10 minutes then drain.
4. Put asparagus in medium sized baking dish.
5. Mix soup, lemon juice, mayo and chicken and pour onto asparagus.
6. Top with cheese.
7. Cover and bake at 375°F for 30 minutes or untill bubbly.

Reviews

[riffraff]

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.

 

[dona mccartney]

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.

 

[HopeK]

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.

 

[Joyce Sliter]

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.

 

[mellands]

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!