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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Came up with this one night a few years ago when I was trying to come up with something new for dinner. My husband discovered that asparagus wasn't so bad with this meal. Ingredients:
6 skinless, boneless chicken breast halves |
1 (1 ounce) package dry ranch dressing mix |
1 (10.75 ounce) can condensed cheddar cheese soup |
1 pound fresh asparagus, trimmed |
6 slices swiss cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with foil.
3. Place chicken breasts on the baking sheet and sprinkle with 3/4 of the ranch dressing packet.
4. Bake chicken in the preheated oven until lightly browned and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. Remove from oven and spoon Cheddar cheese soup over the chicken breasts. Sprinkle with remaining ranch dressing mix.
6. Place asparagus spears on the chicken breasts.
7. Top each chicken breast with a slice of Swiss cheese.
8. Return chicken to oven and bake until the asparagus is slightly tender and the cheese is hot, about 15 more minutes.
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