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!
5 skinless, boneless chicken breast fillets
20 spears fresh asparagus, trimmed
2 (295g) tins cream of asparagus soup
1 tablespoon seasoned breadcrumbs
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish. Place the chicken breasts into the prepared baking dish.
Bake in the preheated oven until the chicken is cooked through and no longer pink in the centre, about 30 minutes.
While the chicken is baking, bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes. Remove the asparagus and set aside. Mix together the soup and milk in a bowl until well blended. Remove the chicken from the baking dish and set aside. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with breadcrumbs.
Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.