Rating: 4.5 stars
33 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Asparagus, portobello mushrooms and red pepper slices are wrapped in a breast of chicken and smothered to your liking of cream of mushroom soup.

Recipe Summary

30 mins
40 mins
1 hr 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool.

  • Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.

  • Place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with toothpicks. Place into prepared baking dish.

  • Bake chicken in preheated oven until no longer pink, about 30 minutes. Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.

  • To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.

Nutrition Facts

342 calories; protein 40.7g; carbohydrates 13.8g; fat 13.3g; cholesterol 101.9mg; sodium 709.4mg. Full Nutrition