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Asparagus Supreme

 Asparagus Supreme
My husband and I enjoy spending time in the kitchen and trying new recipes. It's fun to create new dishes...especially when they're as successful as this one.
6 ServingsPrep: 15 min. Bake: 40 min.


  • 3 cups cooked rice
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 package (12 ounces) frozen cut asparagus, thawed and drained
  • 4 boneless skinless chicken breast halves, cut into 1-inch strips
  • 1/4 cup vegetable oil
  • 1 cup sliced fresh mushrooms
  • 6 green onions, chopped
  • 1/4 cup chopped sweet red pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon salt-free seasoning blend
  • 1/2 cup shredded cheddar cheese


  • Spread rice in a greased 11-in. x 7-in. baking dish. Sprinkle with
  • 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus.
  • Sprinkle chicken with remaining salt and pepper. In a large skillet,
  • cook chicken in oil over medium-high heat until browned on all
  • sides. With a slotted spoon, remove chicken and place over
  • asparagus. Add mushrooms, onions and red pepper to skillet; saute
  • until tender. Spoon over chicken. Combine soup, mayonnaise, lemon

2 of 2

Asparagus Supreme (continued)

Directions (continued)

  • juice and seasoning blend; spread over vegetables. Sprinkle with
  • cheese. Cover and bake at 350° for 40-45 minutes. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 496 calories, 31 g fat (7 g saturated fat), 60 mg cholesterol, 950 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.