Dinner

Chicken and Asparagus in Cream Soup

Name: Chicken and Asparagus in Cream Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 5 servings
Ingredients: 20 spears fresh asparagus, trimmed, or as needed; 2 (10.75 ounce) cans cream of asparagus soup; Italian seasoned bread crumbs; 1 1/2 cups milk; 5 skinless, boneless chicken breast halves

6 October 2026

Not yet ratedRate Recipe

Total Time65 Mins

Serves5

Per Serving$2.54

Chicken and Asparagus in Cream Soup requires roughly 1 hour and 5 minutes from start to finish. For $2.54 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 296 calories, 31g of protein, and 8g of fat. This recipe serves 5.

Lunch Winter Fall Chicken Chicken Breasts

Ingredients:

For 5 servings

20 spears fresh asparagus, trimmed, or as needed
21½ ounce cream of asparagus soupcanned
5 servings Italian seasoned bread crumbs
1½ cups milk
5 skinless, boneless chicken breast halves

Method:

1
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Place the chicken breasts into the prepared baking dish.
3
Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, about 30 minutes.
4
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.
5
Remove the asparagus and set aside.
6
Mix together the soup and milk in a bowl until well blended.
7
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.
8
Sprinkle the top with bread crumbs.
9
Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.