Asparagus Chicken Pasta

Campbell's Asparagus Chicken Pasta Recipe

What to do with that leftover chicken?  Make this tasty dish that uses canned asparagus and cream of mushroom soup to transform the chicken into a new and exciting dish.

At a glance


20 min.


35 min.



Servings: about 1 1/4 cups each

Cook: 15 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

2 cans (12 ounces each) asparagus spears, drained
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups diced cooked chicken
1/2 cup milk
1/3 package (6 ounces) your favorite pasta, cooked and drained (about 3 cups)

How to Make It

  • 1

    Reserve half the asparagus spears. Chop the remaining asparagus spears.

  • 2

    Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

  • 3

    Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.

  • 4

    Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup


365 389


9g 11g


2g 3g


67mg 68mg


706mg 946mg


42g 42g


4g 4g


30g 30g


21%DV 21%DV


36%DV 36%DV


9%DV 8%DV


24%DV 24%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • Easy Substitution: You may also use 14 fresh asparagus spears, cooked and drained, for the canned asparagus.
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