Succulent chicken breast with bacon and asparagus, perfect combinations.

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  • 4 x Chicken breasts

  • 4 x Rashers of bacon

  • 1 x 400g Can of cream of asparagus soup

  • 1/2 cup x Grated cheese (tasty, cheddar)


  • 1.

    Pre-heat oven to 180 deg C.

  • 2.

    Wrap chicken breasts with bacon, the heart of bacon rasher over good side of breast.

  • 3.

    Place in casserole dish wrong side up (non showy side).

  • 4.

    Cover with cream of asparagus soup, no mixing or blending required.

  • 5.

    Cook in oven for 15 mins. (Uncovered)

  • 6.

    Remove from oven, turn breasts over and cover with cheese.

  • 7.

    Cook in oven for a further 15 mins. (Uncovered)

  • 8.

    Serve immediately with vegetables or salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 512kj
  • Fat Total 34g
  • Saturated Fat 11g
  • Protein 44g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 794mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Also tasty with Cream of Mushroom soup.

Leftover sauce is also great on sausages.

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