Best Chicken Asparagus Bake Recipes

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

CHICKEN ASPARAGUS BAKE

Steps:

• Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

SAUCY CHICKEN AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spray a 9x9-inch baking dish with cooking spray.
• Heat vegetable oil in a skillet over medium heat and cook chicken breasts until browned, turning once, about 5 minutes per side. Season chicken with salt and black pepper.
• Place asparagus into the prepared baking dish; arrange chicken breasts on top.
• Mix cream of chicken soup, mayonnaise, and lemon juice in a bowl; pour over the chicken and asparagus.
• Cover the dish with aluminum foil.
• Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Uncover the dish and sprinkle with Cheddar cheese; allow to stand until cheese has melted, about 5 minutes, before serving.

CHICKEN-ASPARAGUS BAKE

Steps:

• Preheat oven to 350°F
• Heat oil in medium skillet over medium heat.
• Add bell pepper, onion and garlic and cook and stir for 5 minutes.
• Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
• Stir in cut up chicken and asparagus.
• Next stir in bell pepper mix and cooked pasta.
• Spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
• Bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
• Let stand 5 minutes before serving.

POPPY SEED CHICKEN AND ASPARAGUS BAKE - GLUTEN FREE

Steps:

• (optional: substitute homemade cream of chicken soup with (2) 15oz cans of a store-bought gluten-free variety).
• In a large stock pot, whisk together the cold ingredients for the cream of chicken soup.
• After corn starch is dissolved, bring mixture to a boil, stirring constantly, and boil for a minute or two until thick. Makes 3 cups.
• Meanwhile, prepare rice according to package instructions.
• Saute asparagus and onion in oil until crisp-tender.
• Grease a 9x13" baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus.
• Using the same stock pot as the finished cream of chicken soup, add the chicken, milk, yogurt, and poppy seeds to the soup. Pour evenly over the asparagus and rice.
• Melt 2 tbs of butter, add to 1c rice chex crumbs, sprinkle over top of chicken.
• Bake, uncovered, ad 350 for 30 minutes, until hot and bubbly.

ONE-PAN ASPARAGUS CHICKEN BAKE WITH BACON AND RANCH - JULIA'S ALBUM

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the casserole dish.
• Add chopped asparagus all around and on top of the chicken.
• Add chopped cooked bacon around and on top of the chicken.
• Spread Ranch dressing over the chicken breasts.
• Top with shredded Cheddar cheese.
• Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

BIG OLE BILL'S CHICKEN ASPARAGUS BAKE

Steps:

• Preheat oven to 350 degrees.
• Rub Chicken with a Tablespoon of Olive Oil. Season with Salt and Pepper. Place on a baking sheet and bake for 30 to 40 minutes or until cooked through. Let cool and chop.
• Cook Egg Noodles according to package, drain and set aside.
• Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish and set aside.
• Drain Chopped Asparagus and set aside.
• Heat the 2 teaspoons of Olive Oil in a medium skillet over medium heat. Add the chopped Bell Pepper, Onion and Garlic. Cook until crisp-tender.
• Mix Soup, Eggs, Ricotta, salt, pepper and 1 cup Cheddar Cheese in a large bowl mix well.
• Add Onion mixture, Chicken, Asparagus and Noodles; mix well.
• Spread evenly in greased baking dish. Sprinkle evenly with remaining Cheddar Cheese.
• Bake until center is set and cheese is bubbly, about 30 minutes.
• Remove from oven a and let stand for 5 minutes.
• Serve with Red Bell Pepper strips or Fresh Italian Parsley if desired.

CHICKEN, ASPARAGUS, & MUSHROOM BAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350. Heat butter and oil in large skillet till butter is melted. Cook and stir in chicken and garlic about 3 mins. over med-high heat till chicken is not longer pink. Add mushrooms; cook and stir 2 mins. Add asparagus; cook and stir about 5 mins or till asparagus is crisp-tender. Season w/ pepper to taste. Transfer mixture to 2 1/2 qt. casserole or 6 small casseroles. Top w/ stuffing mix. Add wine to skillet, if desired; cook and stir 1 min. over med-high heat, scraping up any browned bits from bottom of skillet. Add broth and soup; cook and stir till blended. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 mins. or till heate through and lightly browned.

CHICKEN & ASPARAGUS BAKE

Steps:

• Partially cook asparagus; drain. Place asparagus in a greased 9-inch square baking dish.
• In a skillet over medium heat, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. Mix soup, mayonnaise, lemon juice, and curry powder; pour over chicken.
• Cover and bake at 375°F for 40-45 minutes or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes. Serve over rice or egg noodles.