About this recipe: This is a fabulous way to use in-season asparagus when you're in a rush to get dinner on the table. It's hard to believe that just a few ingredients taste so lovely!
- Rated on - 19 Oct 2015
This is a great recipe! I'll make it again and again. I only used one can of soup (Cream of Celery) and 3/4 cup of milk and added 2 Tbsp. of Mayo and 1/4 tsp. of fresh ground pepper. Delicious! - 12 Apr 2011 (Review from Allrecipes US | Canada)
As I was looking for a recipe for the boneless/skinless breasts I had thawed out, my roomie took it upon himself to season the chicken with Sea Salt, Black Peppercorns (crushed), and Paprika. I caught him just as he was pouring melted butter over it all. So ok, I let the chicken cook in the oven, as recipe specifies, for 30 mins. Took the buttery goodness from the chicken pan and poured it into a 9x13. Laid the mostly defrosted asparagus spears (I used frozen, so omitted the cook time) on the bottom of pan, placed chicken breasts on top and went to make the cream soup/milk mixture. I had cream of celery and no milk, so I used water instead. Poured it over the chicken/asparagus. Sprinkled the Italian Seasoned bread crumbs a little generously. The result, very tasty! But much to liquidy. Definitely need to use the milk or if using water, I'd say cut it in half....Thanks for the recipe. It worked out in the end :-) - 23 Mar 2010 (Review from Allrecipes US | Canada)