Skip links
Taste of Home Logo
Asparagus Supreme


  • 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


  • 1. Spread rice in a greased 11x7-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 juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350° for 40-45 minutes.

Nutrition Facts

1 cup: 496 calories, 31g fat (7g saturated fat), 60mg cholesterol, 950mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 23g protein.


Average Rating: 5
© 2020 RDA Enthusiast Brands, LLC