Baked Chicken With Asparagus Recipe

No Photo

Have you made this?

 Share your own photo!

Baked Chicken with Asparagus

Krystal Jordan


I found a recipe that sounded really good, but when I tried to make it took nearly 3 hours. This is the same idea with a lot less work. The flavors are pretty amazing though.

The ingredient list is somewhat daunting, but it's in order of what you need. Plus, a majority of the ingredients are spices/seasonings.

★★★★★ 1 vote
20 Min
40 Min


1-2 lb
fresh asparagus (directions to follow)
6-8 slice
bacon, chopped or cut into 1/4 inch thick bits
1/2 tsp
crushed red pepper, divided
1/2 tsp
ground black pepper, divided
1/2 tsp
salt, divided
1/4 tsp
dried basil
1 pinch
dried thyme
1 pinch
dried rosemary
1 pinch
onion powder
1 pinch
garlic powder
2 large
chicken breasts, cubed
1-2 clove
garlic, minced
1 medium
onion, diced
1 can(s)
evaporated milk
1 c
sour cream
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
milk (use one of the soup cans)
sleeve ritz cracker (or equivalent), crushed
3 c
cooked rice


1For the asparagus: Wash, rinse and pat dry. grab 3-4 stalks at a time, hold them at each end. bend them in the middle until they snap. Discard the woody ends. Chop the remaining tips into 1 inch spears, and set aside.
2Season the cubed (uncooked) chicken breasts with the following: half the salt, half the pepper, half the crushed red pepper, basil, thyme, rosemary, onion powder and garlic powder. Toss to coat evenly.
3In a medium sauce pan heat the bacon up over medium heat for about 2-3 minutes. Add the onion and continue cooking until bacon is just crispy. Add the minced garlic and saute for 30 seconds. Remove bacon from pan (leave drippings) and set aside.
4Preheat oven to 350.
5Saute the chicken in the bacon grease until cooked through, 5-7 minutes.
6In a medium mixing bowl combine: 2 cans of soup, sour cream, milk and evaporated milk. Season with remaining half of the pepper, salt and crushed red pepper. Whisk until smooth. Stir in the bacon and onion mixture until thoroughly combined. (should be about as thick as a good gravy, if need be thin it down with water 1/4 cup at a time).
7In a greased 13x9 inch baking dish place the chicken in a single layer across the bottom. Pour the gravy over the top. Place the asparagus over the top so that it is evenly covered. Bake for 30 minutes.
8After 30 minutes sprinkle the cracker crumbs evenly over the top and bake an additional 10 minutes, until golden brown. Remove and let sit about 5 minutes. Enjoy over cooked rice.

About this Recipe

Course/Dish: Chicken