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Cheesy Chicken and Asparagus

 Cheesy Chicken and Asparagus
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.
4 ServingsPrep: 20 min. Cook: 25 min.


  • 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


  • 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.

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Cheesy Chicken and Asparagus (continued)

Nutritional Facts: 1 serving (1 cup) equals 311 calories, 19 g fat (10 g saturated fat), 85 mg cholesterol, 902 mg sodium, 14 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.