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Lemon Asparagus Chicken

Lemon Asparagus Chicken

3.79 28

Golden chicken simmers to tenderness in a heavenly sauce flavored with lemon and asparagus - doesn't it sound delish?  And it's ready in just 20 minutes.

serves 4 people


cost per recipe: $6.96

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1

    pound skinless, boneless chicken breast halves(about 4 breast halves)

  • 1

    can Campbell's® Condensed Cream of Asparagus Soup

  • 1/4

    cup milk

  • 1

    tablespoon lemon juice

  • 1/8

    teaspoon black pepper

  • 4

    lemon slices (optional)

view nutrition info

How to Make It

Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.

Step 2

Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.

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Made With
Campbell's® Condensed Cream of Asparagus Soup

Campbell's® Condensed Cream of Asparagus Soup


Ratings & Reviews

  • Katydid9947

    January 31, 2015

    Great Recipe and easy to make

    I sauteed mushrooms, set aside then cooked the chicken and set that aside. I added white wine to deglaze the pan before adding the soup, lemon juice, black pepper and milk. After it is blended add back the mushrooms and chicken into the pan. I used one can of cream of Asparagus soup and one can of cream of mushroom soup because I had to double the amount of chicken for my family and didn't want it to have an over powering taste of Asparagus. It was easy and delicious! I will make this again and again.

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  • Jennifer V.

    August 21, 2013

    I've made this for probably 10 years

    After cooking this for so long I've probably made it every way possible and have tweaked it to my liking. I boil a few chicken breasts and then shred them when cooked through. Then I add chicken to two cans of cream of asparagus soup and a little less than two cans of milk. While heating this together (salt and pepper of coarse and a little lemon juice also) I cook egg noodles and spoon mixture over the noodles. So much better this way and feeds a lot more people.

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  • Lorena M.

    August 21, 2013

    Awesomely delicious

    This is so easy and delicious! You do need more than 1/4 milk I used 1/2 cup and the lemon, it's really to taste, I like a lot so I definitely put more than a tablespoon. I recommend this for sure!!!

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  • Kely M.

    February 18, 2013

    Good and fast

    I ended up adding a little more lemon juice while cooking the chicken. I didnt taste the asparagus but it was still good. Served it over rice.

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  • SusieJ

    December 10, 2012

    Easy, affordable staple in my house.

    This is a delicious, simple recipe, but yet still impressive. I like to add roughly chopped artichoke hearts (canned, drained) to this dish. I usually make it with thin sliced chicken breast.

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