Make Ahead Lemon Asparagus Chicken
Created by Bergy on August 25, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 50m
- Recipe #20677
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (4 breasts)
- 1 can (10 ounce) condensed cream of asparagus soup
- 1/4 cup 2% milk
- 2 tablespoons fresh lemon juice
- Salt & pepper to taste
- 4 lemon wedges for garnish
How to Make
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Step 1: Heat the oil in a skillet.large enough to hold all 4 breasts.
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Step 2: Brown the breasts on all sides..Remove chicken and place in an oven proof casserole.
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Step 3: In the same skillet, add the soup, milk, lemon juice, salt & pepper. bring to a boil, remove from heat & pour over the chicken.
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Step 4: Cover with foil. Hold in fridge until you are ready to finish cooking it.
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Step 5: Place in 375 oven 45 minutes before dinner. Uncover for the last 30 minutes.
Nutritional Facts
- Serving Size: 1 (422.3 g)
- Calories 525.5
- Total Fat - 21.7 g
- Saturated Fat - 7 g
- Cholesterol - 144.7 mg
- Sodium - 291.5 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 6.6 g
- Sugars - 21.8 g
- Protein - 41.1 g
- Calcium - 114.9 mg
- Iron - 3.2 mg
- Vitamin C - 115.3 mg
- Thiamin - 0.4 mg