Marvelous Recipes

A quick and easy way to perk up the taste of asparagus! Your family will love the creamy sauce!

1 can (10-3/4 ounces) Campbell’s Cream of Asparagus Soup
2 tablespoons milk
1-1/2 pounds asparagus, trimmed, cut into 1-inch pieces (about 3 cups)
or 2 packages (10 ounces each) frozen asparagus cuts

1. Stir the soup and milk in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
2. Add the asparagus. Reduce the heat to low. Cover and cook for 10 minutes or until the asparagus is tender, stirring occasionally. Makes 6 servings.

Recipe and photo are from Campbell’s.

A delightfully different soup that will surprise your taste buds by how good it really is!!

12 cups fat-free chicken broth
6 boneless skinless chicken breasts, fat removed & cut up
1 (4.5 oz) package cheddar broccoli rice & sauce mix
1 (14.5 oz) can cut asparagus spears
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1 teaspoon black pepper
2 bay leaves

Spray a 5-quart slow cooker with non-fat cooking spray. In the slow cooker, combine the broth chicken breasts, rice & sauce mix, asparagus, parsley flakes, salt, pepper and bay leaves.

Cover and cook on Low for 9 hours or on High for 4-1/2 to 5 hours. Remove the bay leaves before serving. Makes 20 (1 cup) servings.