Asparagus Chicken

Number of Servings
      • 1/2 lb. Chicken tenders
      • 2 10-oz. Pkg. Frozen asparagus, thawed
      • 1 10 3/4-oz. Can reduced-fat cream of mushroom soup
      • 1/2 cup reduced-fat mayonnaise
      • 1 tsp. lemon juice
      • Dash cayenne pepper
      • 3/4 cup 3-oz. Reduced-fat cheddar cheese, shredded
      • 1/4 cup seasoned breadcrumbs
      • Butter-flavored nonstick cooking spray


Preheat oven to 375 F. coat 8×8-inch baking dish and large skillet each with nonstick cooking spray.  Sauté 1/2 chicken in skillet 1 to 2 minutes; remove and repeat with remaining chicken.  Place asparagus in bottom of baking dish.  Arrange chicken over asparagus.  Combine soup, mayonnaise, lemon juice and pepper in medium bowl.  Pour into skillet and heat until bubbly, stirring constantly.  Pour over chicken.  Top with cheese and bake for 15 minutes, covered.  Remove cover and sprinkle with breadcrumbs, then bake 10 more minutes.
Nutrition Information
280 Calories; 11g Fat (34.8% calories from fat); 25g Protein; 20g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 986mg Sodium

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