Asparagus Chicken

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Hospitality Queen
Sep 2, 2004
Southern California
Asparagus Chicken

1-1/2 lb fresh asparagus spears, halved
4 boneless, skinless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 can Cream of Chicken soup
1/2 c. mayo
4 Tbsp fresh lemon juice
1/4 tsp ground mustard
1 c. shredded cheddar or jack cheese

Partially cook asparagus; drain. Place the asparagus in a greased 9"square baking dish. In a skillet over medium heat, brown the chicken on both sides (use the tiniest amt. of oil for this). Season w/salt & pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayo, lemon juice & mustard; pour over chicken. Cover & bake @ 375 for 40 min, or till juices run clear. Sprinkle w/cheese. Pop back into the oven to semi-melt cheese.
This will be great and easy to make for hubbie and son - both vegetarians, as I can use the 'veggie' chicken breasts for their portions, and cook my own 'for real' chicken breast in a separate dish, and use the same sauce for both!

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