Chicken and Asparagus in Cream Soup

Chicken and Asparagus in Cream Soup
Chicken and Asparagus in Cream Soup might be just the main course you are searching for. This recipe serves 5. One portion of this dish contains roughly 28g of protein, 8g of fat, and a total of 249 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up chicken breast halves, seasoned bread crumbs, milk, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

1
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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OvenOven
2
Place the chicken breasts into the prepared baking dish.
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Chicken BreastChicken Breast
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3
Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, about 30 minutes.
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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.
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AsparagusAsparagus
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WaterWater
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5
Remove the asparagus and set aside.
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AsparagusAsparagus
6
Mix together the soup and milk in a bowl until well blended.
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MilkMilk
SoupSoup
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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.
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AsparagusAsparagus
Whole ChickenWhole Chicken
SoupSoup
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8
Sprinkle the top with bread crumbs.
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BreadcrumbsBreadcrumbs
9
Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.
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DifficultyHard
Ready In1 h, 5 m.
Servings5
Health Score16
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