Chicken and Asparagus Casserole

1. 1

   Poach skinless boneless chicken breasts in enough water to cover, just until cooked through and no longer pink.

2. 2

   Remove breasts and reserve water to cook rice or noodles.

3. 3

   Cool and cube chicken.

4. 4

   Coat an 8x8 baking pan with cooking spray.

5. 5

   Layer frozen asparagus spears evenly on bottom of pan.

6. 6

   Top with cubed chicken.

7. 7

   Soften flavored cream cheese in microwave 60 seconds.

8. 8

   Whisk together cream cheese, sour cream, condensed soup, and half and half until smooth.

9. 9

   Stir in sage and black pepper.

10. 10

    Pour over top of chicken.

11. 11

    Top with french fried onions and bake at 350 for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.