Best Chicken And Asparagus Casserole Recipes

FRESH ASPARAGUS AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

CHEESY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
• Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

CHICKEN AND ASPARAGUS STRATA (BRUNCH CASSEROLE)

Steps:

• Spray baking dish with Pam (9X13).
• Pick rotisserie chicken from the bone and set aside. Let cool.
• Finely chop 3 shallots and sauté in olive oil. Add shallots to chicken and let cool.
• Boil a small pot of water - cut the fresh asparagus up into 1 inch pieces. Add the asparagus pieces to the boiling water and cook for 2 minutes. Strain and put asparagus pieces in an ice water bath to stop cooking. Remove asparagus and dry on a paper towel. Add to the chicken.
• Mix eggs and milk in separate dish (make sure eggs are well beaten).
• Add cubed bread, shredded cheese, chicken, shallots and asparagus to the egg and milk mixture. Make sure chicken, asparagus and shallots are all cooled before adding them to the egg mixture.
• Pour all ingredients into your baking dish
• Bake on 350 degrees for 45 minutes. It will puff up slightly, like a quiche. Let is set for about 15 minutes before serving. It will settle and fall a bit.

CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Simmer chicken breasts in enough water to coever them for 30 moins, remove from pot and set aside. Snap off the tough ends of asparagus.Cut tender spears into one inch lenghts. Steam until just tender. Drain and rinse in cold water and set aside. Melt butter in pan and stir in flour cook for 5 mins. Whisk in the chicken stock, add mushrooms, wine thyme and chicken, season with salt and pepper and stir in asparagus. Add everything to 9x13 dish. In 350 oven toast almonds for 10 mins. Sprinke cheese over casserole then almonds. Bak until bubbling and cheese is melted about 20-30 mins.

ASPARAGUS AND CHICKEN NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a rapid boil. Cook the asparagus for 1 minute, remove from the pot with a strainer and rinse on cold water and reserve. Cook the noodles in the same salted water, 1 minute less than the directions. Drain, and add to a large mixing bowl.
• Melt the butter in a saucepan, and sauté the onions over med-low heat for about 3 minutes. Add the garlic and flour, and continue cooking, stirring, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring, until the mixture begins to simmer and thickens.
• Add the cooked sauce to the bowl of noodles. Add the chicken, asparagus and half the cheese, and mix with a spatula to combine. Pour the mixture into a 11 x 14 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. Bake for 35 minutes, at 350 degrees F., until bubbling and browned.