Well, was waaaay too salty. Edible mind you, but not company.
They suggest to salt the asparagus when first put in the dish.
Sauce:
because I was in a hurry and happen to have a can of creme of chicken soup on hand, I used it. I have used this brand before when making casserole type dishes but perhaps the quantities just did not suit the recipe. My emphatic suggestion is to make/use homemade.
When I look back I realize it was just waiting to happen. There is a lot of salt in the concentrated soup, there is salt in the boxed stove top stuffing, then there is salt in the parm.
So not a
howling success but not to worry - I will eat your shares to protect you
The concept is wonderful and I will make it again. It is certainly not a quickie meal if you make soup and stuffing from scratch. Unless, of course, you already have them on hand. ... and that requires fore-planning which is never my strong suit.
Good part is the asparagus was nicely cooked, the quantity for a single serving was about right. Especially if served with a good salad. Six servings down to 3 small or 2 large was good. I divided all the ingredients directly in half other than I had 1 large chicken breast.
So the quantity balance was good. Proportionate division of asparagus/chicken/sauce/stuffing/cheese I thought was excellent.
Ahhh well, can't win'em all