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Chicken & Asparagus Stove-Top Casserole

Cook a Chef Marco Pierre White soup recipe in your very own kitchen. Chicken Asparagus Stove-Top Casserole is as creamy as it is mouthwatering and will keep you full—and extremely satisfied.
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  • Marinate time

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  • 1 lb. boneless, skinless chicken breasts, cut into chunks
  • 3 Tbsp. olive oil
  • 1 tsp. fresh thyme
  • Ground white pepper
  • 1 bunch asparagus, trimmed, peeled and blanched (reserve all trimmings)
  • 2 cups water
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 1/4 cup heavy cream
  • 3/4 cup white onion
  • 1 clove garlic
  • 2 tsp. cornstarch
  • 1 cup celery leaves



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Marinate chicken in 1 tablespoon olive oil and thyme in medium bowl. Season with white pepper; set aside.
  • 2 Bring asparagus, trimmings and water to a boil in large saucepot. Reduce heat to low and simmer 1 minute. Strain out asparagus; reserve liquid. Stir in Knorr® Homestyle Stock - Chicken and cream; set aside.
  • 3 Heat remaining 2 tablespoons olive oil in another saucepot and cook onion and garlic until tender. Add asparagus liquid and bring to a boil. Thicken with cornstarch blended with 1/4 cup water. Add chicken and simmer until chicken is thoroughly cooked, about 3 to 5 minutes. Stir in asparagus and celery leaves. Garnish with parsley or chervil.