Cheesy Chicken and Asparagus Recipe

Read Reviews
5 2 3
Publisher Photo
I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was—and still is—a tolerant taste tester.
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 4 servings


  • 2 boneless skinless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon butter or margarine
  • 1 cup sliced fresh mushrooms
  • 3 green onions, sliced
  • 1 garlic clove, minced
  • 1 package (3 ounces) cream cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 package (10 ounces) frozen chopped asparagus or broccoli
  • Hot cooked rice, optional

Nutritional Facts

1 cup: 311 calories, 19g fat (10g saturated fat), 85mg cholesterol, 902mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 22g protein.


  1. In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired. Yield: 4 servings.
Originally published as Cheesy Chicken and Asparagus in Country Chicken Cookbook 1995, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cheesy Chicken and Asparagus

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
fodie User ID: 6673527 201979
Reviewed Jan. 18, 2013

"Yes I will make this again and again and again. So easy to throw together during the week night and to have such great flavor. My family has beg me not to lose this recipe so it's on the calendar to make again in four weeks."

jackie3072 User ID: 6775130 201978
Reviewed Jul. 17, 2012

"I've made this twice so far. The second time I added a little salt to the chicken when I sautéed it. (this was in addition to the salt that is called for in the recipe) It made a world of difference. No more bland chicken. I omit thyme in any recipe that I come across simply because I can't stomach the taste of thyme. This recipe is a keeper and I will make it often. Very easy and quick."

Loading Image