What to do with that leftover chicken? Make this tasty dish that uses canned asparagus and cream of mushroom soup to transform the chicken into a new and exciting dish.
cost per recipe: $6.54
The price is determined by the national average.
cans (12 ounces each ) asparagusspears, drained
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups diced boneless, skinless chicken breasts, cooked
cup reduced fat (2%) milk
ounces (about 1/3 package) fettuccine pastaor your favorite pasta, cooked and drained (about 3 cups)
Reserve half the asparagus spears. Chop the remaining asparagus spears.
Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.
Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.