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Chicken Asparagus Stroganoff Recipe

Chicken Asparagus Stroganoff Recipe

Your family will be delighted with this spin on a classic dish. You will be amazed at how easy it is to prepare!—Linda Hutten, Hayden, Idaho
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 2 cups cooked sliced asparagus
  • 1 cup diced cooked chicken
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup shredded cheddar cheese
  • Hot cooked noodles or rice


  • 1. Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
  • 2. Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.

Nutritional Facts

3/4 cup: 214 calories, 12g fat (6g saturated fat), 57mg cholesterol, 667mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 16g protein .

Reviews for Chicken Asparagus Stroganoff

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Reviewed Oct. 21, 2015

"Pretty tasty. I added some minced onion, fresh garlic and diced roasted red peppers."

Reviewed Apr. 16, 2013

"Good standard recipe, but if you want to jazz it up a bit, try this. Use the healthy version of cream of mushroom soup. Add a small can of mushrooms, a can of water chestnuts, dried onion flakes (to taste) and red pepper flakes (to taste). Keep everything else the same. Very good!"

Reviewed Apr. 15, 2010

"Using low fat milk, cheese and low sodium soup would help make this a healthier meal."

Reviewed Apr. 15, 2010

"good but I used chicken stock and sour cream instead of the soup"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer