Best Chicken Asparagus Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.

Provided by Elmotoo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves, cut into 1-inch cubes
2 lbs fresh asparagus, cut into 1-inch pieces & blanched
1 (10 3/4 ounce) can cream soup
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon curry powder
pepper
1 cup shredded cheese

Steps:

  • Preheat oven to 350°F.
  • Saute chicken; season with pepper.
  • Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
  • Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
  • Serve!

FRESH ASPARAGUS AND CHICKEN CASSEROLE



Fresh Asparagus and Chicken Casserole image

Great in the spring when asparagus first comes in and you can get it fresh.

Provided by KMSMOKEY

Categories     Pasta and Noodles     Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then-with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked wild rice, rinsed
2 cups chicken broth
1 can (4 ounces) mushroom stems and pieces, undrained
6 tablespoons butter, divided
6 boneless skinless chicken breast halves
2 tablespoons onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 pounds fresh asparagus, trimmed

Steps:

  • Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

Nutrition Facts :

CREAMY CHICKEN ASPARAGUS CASSEROLE



Creamy Chicken Asparagus Casserole image

A nice one dish casserole. Tender asparagus and tarragon add a delicate note to this almond-topped delight!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 4

Number Of Ingredients 9

1 teaspoon unsalted butter
4 skinless, boneless chicken breast halves
1 onion, finely diced
1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 teaspoon dried tarragon
1 ½ cups cream of chicken soup
¼ cup sliced almonds
1 ⅓ cups water
⅔ cup uncooked long grain white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.
  • Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
  • Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.

Nutrition Facts : Calories 367 calories, Carbohydrate 37.2 g, Cholesterol 73.9 mg, Fat 9.7 g, Fiber 4.2 g, Protein 32 g, SaturatedFat 2.6 g, Sodium 406.2 mg, Sugar 3.8 g

CHEESY CHICKEN AND ASPARAGUS CASSEROLE



Cheesy Chicken and Asparagus Casserole image

This chicken and asparagus casserole is a quick and easy pasta dinner.

Provided by ChristinaDC

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 50m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package whole wheat rotini pasta
1 tablespoon olive oil, or to taste
4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces
1 bunch asparagus, cut into bite-sized pieces
1 (8 ounce) package sliced fresh mushrooms
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (16 ounce) jar Alfredo sauce
4 tablespoons pesto
salt to taste
⅓ cup shredded Cheddar cheese, or to taste

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.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I made this one night intending to make a broccoli and chicken casserole and then realized Boyfriend forget to buy broccoli. It turned out wonderfully, though. Enjoy!

Provided by MUSHY1127

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h5m

Yield 6

Number Of Ingredients 13

2 cups uncooked egg noodles
1 teaspoon vegetable oil
3 skinless, boneless chicken breast halves
1 pinch salt
1 tablespoon seasoned salt
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 (4.5 ounce) can sliced mushrooms, drained
1 teaspoon minced garlic
1 (8 ounce) can extra-long asparagus, drained
1 cup crushed buttery round crackers
2 teaspoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. Drain well.
  • Sprinkle both sides of chicken breasts with salt and seasoned salt.
  • Heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. Set chicken breasts aside.
  • Mix cream of mushroom and cream of chicken soups, Cheddar cheese, mushrooms, and garlic in a large bowl.
  • Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
  • Arrange asparagus spears in a layer over the noodles.
  • Dice chicken breasts and spread over the asparagus spears.
  • Pour soup mixture over the asparagus.
  • Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
  • Cover the dish and bake in the preheated oven for 15 minutes.
  • Remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 41 g, Cholesterol 71.6 mg, Fat 26.9 g, Fiber 2.1 g, Protein 24.2 g, SaturatedFat 9.1 g, Sodium 1816.7 mg, Sugar 4 g

CREAMY CHICKEN ASPARAGUS CASSEROLE



Creamy Chicken Asparagus Casserole image

Make and share this Creamy Chicken Asparagus Casserole recipe from Food.com.

Provided by Cathy Pete

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (6 ounce) box wild rice, prepared according to directions
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 cup Miracle Whip
2 eggs, beaten
1/2 cup milk
1 tablespoon fresh lemon juice
2 -3 cups diced cooked chicken
1 lb fresh asparagus, cut into 2 inch pieces
1 cup parmesan cheese or 1 cup cheddar cheese
2 cups crushed croutons or 2 cups breadcrumbs
2 tablespoons melted butter

Steps:

  • Grease a 9x13 baking dish.
  • Spread wild rice on the bottom of the dish.
  • In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
  • Top the rice with the chicken and asparagus and 1 cup of cheese.
  • Combine the soups, miracle whip, eggs, lemon juice, whisk together.
  • Spread soup mixture on top.
  • Then top with remaining cheese and then crushed croutons.
  • Finally, spoon melted butter over croutons.
  • Bake at 350 degrees for 45 minutes to an hour.

Nutrition Facts : Calories 591.3, Fat 23.5, SaturatedFat 8.6, Cholesterol 186.2, Sodium 1322.4, Carbohydrate 62, Fiber 6.5, Sugar 5.7, Protein 35

CHICKEN AND ASPARAGUS STRATA (BRUNCH CASSEROLE)



Chicken and Asparagus Strata (Brunch Casserole) image

This is one of my favorite brunch item - everyone seems to love it. This is a very easy menu item and you can prepare it the night before. Enjoy!!

Provided by GreekGirlPB

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 loaf Italian bread (break up into cubes) or 1 loaf French bread (break up into cubes)
6 eggs
2 cups milk
16 ounces shredded swiss cheese
1 rotisserie-cooked chicken (Picked off of the bone. I use only the breast, but you can use the whole chicken)
1 bunch asparagus
3 shallots
2 tablespoons olive oil
Pam cooking spray

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.

Nutrition Facts : Calories 851.1, Fat 49, SaturatedFat 21.7, Cholesterol 380.1, Sodium 641.2, Carbohydrate 38.2, Fiber 3, Sugar 2.8, Protein 63.1

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

We are growing asparagus, can't wait for it to be coming out of our ears!!! Tweaked this recipe from "A Taste of Country," reducing salt,and changing some other ingredients. Baking time total is 1 hour and 20 minutes

Provided by Justmez2

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 (7 ounce) box Rice-A-Roni third-less salt wild rice
2 cups reduced-sodium fat-free chicken broth, no msg
1 (4 ounce) can mushrooms, with liquid
2 tablespoons butter
4 boneless chicken breast halves
1 teaspoon garlic powder
1 teaspoon onion powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 lbs fresh asparagus, trimmed
1/4 cup melted butter
1/2 teaspoon paprika

Steps:

  • Spread rice in a 7" x 11" baking pan (corning dish).
  • Add chicken broth and mushrooms; dot with 2 tablespoons butter.
  • Place chicken breast in the center; sprinkle with garlic and onion powders.
  • Spoon mushroom soup over all.
  • Bake uncovered, at 350 degrees for 1 hour.
  • Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
  • Bake 15-20 minutes more or until asparagus is tender.

Nutrition Facts : Calories 304, Fat 19.8, SaturatedFat 9.5, Cholesterol 85.4, Sodium 459.6, Carbohydrate 9.2, Fiber 2.7, Sugar 3.5, Protein 23.6

CHEESY CHICKEN ASPARAGUS CASSEROLE



Cheesy Chicken Asparagus Casserole image

This easy-to-make casserole was a hit at my house! I used leftovers for part of it, which is always a plus, and it all went together so well. As for the pasta, we had a mix of cooked bow ties, elbows and spirals and they worked great! My 16-month-old daughter loved it, and the leftovers reheated beautifully the next day. Hope you like it as much as we did!

Provided by Jessica

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

½ pound farfalle (bow tie) pasta
1 pound fresh asparagus - tough ends snapped off and spears halved crosswise
cooking spray
3 (10.75 ounce) cans cream of asparagus soup
1 cup milk
2 cooked chicken breast halved - thinly sliced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
  • Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Whisk cream of asparagus soup with milk in a bowl until smooth.
  • Spread the cooked bow tie pasta over the bottom of the baking dish.
  • Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
  • Lay chicken breast slices over pasta.
  • Spread the asparagus over the chicken slices.
  • Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
  • Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 33.4 g, Cholesterol 52.4 mg, Fat 17.1 g, Fiber 4.8 g, Protein 21 g, SaturatedFat 8.6 g, Sodium 954.3 mg, Sugar 5.2 g

CHEDDAR CHICKEN ASPARAGUS CASSEROLE



Cheddar Chicken Asparagus Casserole image

This casserole tastes wonderful, even if you don't like asparagus. My family swore that they did not like asparagus but they like this casserole. Serve over rice. This dish can be made ahead and frozen.

Provided by SCAD MOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 12

Number Of Ingredients 14

6 cooked boneless, skinless chicken breasts, cut into bite-size pieces
2 (14.5 ounce) cans asparagus spears, drained
½ cup margarine
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (8 ounce) package shredded Cheddar cheese
¾ cup evaporated milk
2 tablespoons soy sauce
2 tablespoons chopped pimento peppers
1 teaspoon flavor enhancer (such as Accent®)
½ teaspoon ground black pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
½ cup chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
  • Melt margarine in a skillet over medium heat. Add onion and mushrooms; cook and stir until onions are translucent, about 5 minutes. Add cream of mushroom soup, Cheddar cheese, evaporated milk, soy sauce, pimento peppers, flavor enhancer, black pepper, and hot pepper sauce; stir until smooth. Pour mixture over asparagus; top with almonds.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 10.5 g, Cholesterol 65.3 mg, Fat 24.2 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 8 g, Sodium 1029.5 mg, Sugar 4.5 g

CHICKEN-ASPARAGUS CASSEROLE



Chicken-Asparagus Casserole image

This is a satisfying dish and I hope you'll give it a try!

Provided by Nancy Allen

Categories     Casseroles

Time 1h

Number Of Ingredients 12

2 tsp vegetable oil
1 c chopped green and or red bell peppers
1 medium onion, chopped
2 clove garlic, minced
1 can(s) (103/4 oz.) condensed cream of aspapragus soup
2 eggs
1 8 oz. container ricotta cheese
2 c shredded chedder cheese, divded
1 1/2 c chopped cooked chicken
1 pkg 10.oz frozen chopped asparagus, thawed and drained
8 oz egg noodles, cooked
ground black pepper

Steps:

  • 1. Preheat oven to 350 degrees. Grease 13x9 casserole; set aside.
  • 2. Heat oil in small skillet over medium heat. Add bell peppers, onion, and garlic; cook and stir until crisp-tender.
  • 3. Mix soup,eggs,ricotta cheese and 1 cup Chedder cheese in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well.Season with pepper, if desired
  • 4. Spread mixture evenly in prepared casserole. Top with remaining 1 cup chedder cheese. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Makes 12 servings

CHEESY CHICKEN ASPARAGUS CASSEROLE



Cheesy Chicken Asparagus Casserole image

A healthy chicken and asparagus casserole with a creamy cheese sauce. Your entire family will love this dish!

Provided by @MakeItYours

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 small yellow onion, diced
1/2 cup all purpose flour
2 cups reduced sodium chicken broth
1 1/2 cups milk (I used skim)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 cup uncooked freekeh or uncooked quinoa
1 pound asparagus, tough ends removed, cut into 2-inch pieces
1 bunch (8 to 10 ounces) spring carrots, peeled, cut into 1/4-inch coins
1/2 cup shredded cheese, any kind that melts well, such as Gouda, Fontina Gruyere, or cheddar (I used Gouda)
1/4 cup freshly grated Parmesan cheese, for topping

Steps:

  • Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch deep baking dish with cooking spray and set aside.
  • Heat 1 tablespoon olive oil over medium high in a Dutch oven or large, deep skillet. Add the chicken and cook until the edges are brown, but the center is still slightly pink. Remove to a plate and set aside.
  • In the same skillet, heat remaining 1 tablespoon olive oil and add the onion. Cook until beginning to brown and soften, about 3 minutes, then whisk in the flour. Cook until the flour is lightly brown, about 1 minute, then add the chicken broth. Increase heat to high, then continue whisking until the flour is smooth. Add the milk, salt, black pepper, garlic powder, and thyme. Cook and stir until the mixture bubbles and thickens, 3 to 5 minutes.
  • Remove pan from heat, then stir in the reserved chicken, frekkeh or quinoa, asparagus, carrots and 1/2 cup melty cheese (Gouda, Fontina, etc.). Transfer to the prepared baking dish and cover with aluminum foil.
  • Bake, covered, for 35 minutes, then uncover and stir the filling. Continue baking, uncovered, until the thefreekehis soft (or the quinoa is sprouted)and the chicken is cooked through, about 10 additional minutes. Some liquid may be bubbling at the top. Stir once more, then top with 1/4 cup Parmesan. Return to the oven until the cheese melts, about 3 minutes. Serve warm.

CREAMY CHICKEN & ASPARAGUS CASSEROLE RECIPE - (4/5)



Creamy Chicken & Asparagus Casserole Recipe - (4/5) image

Provided by á-25010

Number Of Ingredients 10

1 lb. fresh asparagus, chopped into 2 inch pieces
salt and pepper for seasoning
3 to 4 cups of chicken, cooked, chopped or diced
Homemade Cream of Chicken Soup (I use Pinch of Yum's recipe) or you can use 2 cans of your favorite Cream of Chicken Soup
1/2 cup mayonnaise
1 Tbsp. lemon juice
1 cup Parmesan cheese, divided
1 (14 oz.) package dry herb stuffing mix
4 Tbsp. butter
2 cups water

Steps:

  • 1.Pre heat your oven to 350 degrees. 2.Lightly spray the bottom of a 9 x 13 casserole dish with non stick cooking spray. 3.Evenly place the chopped, uncooked asparagus into the bottom of the dish. 4.Season with a little salt & pepper. 5.Add the chopped chicken breast evenly, on top of the asparagus. 6.Combine your Cream of Chicken Soup with the mayonnaise, and the lemon juice and whisk together in a small bowl until well combined. 7.Add 1/2 of the Parmesan cheese and stir. 8.Pour over the chicken and asparagus. 9.In a large pot, melt 4 Tbsp. of butter and add the 2 cups of water to it and stir. 10.Add the dry herb stuffing mix and moisten. 11.It shouldn't be really wet. 12.Top the creamy mixture with the herb stuffing mix and sprinkle the remaining Parmesan cheese on top. 13.Bake uncovered for 30- 35 minutes or until bubbly and slightly crispy on top. 14.Serve warm with a salad and fresh bread. 15.Serves 6. 16.* To make ahead of time, put everything together as usual except the herb stuffing topping, cover with plastic wrap and store in the refrigerator. When ready to bake, prepare and add the stuffing topping and bake as usual. You may need just a few minutes longer for baking because it will be cold. Enjoy!

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I made this simple but elegant dish from a scratch, when the some guests arrived who had more or less invited themselves to visit me. It is a family's favorite now.

Provided by Clara12

Categories     One Dish Meal

Time 40m

Yield 1 casserole, 4-5 serving(s)

Number Of Ingredients 8

4 -5 boneless skinless chicken breast halves
1 can asparagus
1 cup heavy cream
1 cup milk
1 envelope asparagus soup mix
pepper
salt
nutmeg (your choice)

Steps:

  • Drain asparagus.
  • Put chicken into a lightely greased baking dish.
  • Cover with asparagus.
  • Mix remaining ingredients and pour over it.
  • Bake uncovered at 375 degrees for 30 to 40 minutes.
  • Serve with mashed potatoes or rice and a glass of chilled white wine.

Nutrition Facts : Calories 374.1, Fat 25.7, SaturatedFat 15.5, Cholesterol 158.5, Sodium 129.2, Carbohydrate 4.5, Sugar 0.1, Protein 30.5

CHICKEN AND ASPARAGUS CASSEROLE



CHICKEN AND ASPARAGUS CASSEROLE image

Yield 8

Number Of Ingredients 10

3 lb boneless skinless chicken breasts
1 lb fresh asparagus
1/2 cup oil
1/2 cup all purpose flour
3 cups chicken stock
3/4 lb fresh mushrooms sliced
1/2 cup dry white wine
1/2 tsp thyme
1/2 slivered almonds
1 cup romano cheese

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.

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I've been making this recipe for many years. It came from a friend but I've tweaked it a bit over time. Very good comfort food and the kids have always loved it.

Provided by Jekase

Categories     One Dish Meal

Time 2h

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
dried onion flakes
1/4 cup butter or 1/4 cup margarine
5 tablespoons flour
1 teaspoon salt
2 1/2 cups half-and-half cream
1/4 teaspoon onion salt
1 1/3 cups Minute Rice
1/2 teaspoon pepper
1 1/2 cups chicken broth
4 (15 ounce) cans cut-up asparagus, drained
1 1/2 cups shredded cheddar cheese

Steps:

  • Place chicken breasts on lg.
  • piece of foil.
  • Sprinkle generously with onion flakes.
  • Wrap up to completely enclose and bake at 350 for 1 hour.
  • Remove and set aside till cool enough to handle.
  • Melt butter in medium saucepan over medium heat.
  • Add 1/2 of the salt and all of the flour.
  • Whisk till smooth.
  • Slowly add half-n-half and whish until thick and creamy (gravy consistency).
  • Cut chicken up into medium chunks and set aside.
  • In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
  • Pour chicken broth over.
  • Sprinkle with half the cheese.
  • Place asparagus on top.
  • Place cut-up chicken on asparagus.
  • Pour cream sauce over all.
  • Leave in layers-Do NOT mix together.
  • Sprinkle with remaining cheese.
  • Bake, uncovered on 375 for about 30 minute or until bubbly.
  • Let stand for 5 minute before serving.
  • Enjoy!

CHICKEN-ASPARAGUS CASSEROLE



CHICKEN-ASPARAGUS CASSEROLE image

Yield 12 servings

Number Of Ingredients 12

2 tsp vegetable oil
1 cup seeded and chopped green and/or red bell peppers
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.75 oz) condensed cream of asparagus soup
1 container (8 oz) ricotta cheese
2 cups (8 oz) shredded Cheddar cheese, divided
2 eggs
1 package (10 oz) frozen chopped asparagus*, thawed and drained
8 oz egg noodles, cooked
Black pepper (optional)
*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces. Bring 6 cups water to boil over high heat in large saucepan. Add fresh asparagus. Reduce heat to medium. Cover and cook 5-8 minutes or until crisp-tender. Drain.

Steps:

  • 1. Preheat oven to 350F. Grease 13x9-inch casserole; set aside. 2. Heat oil in small skillet over medium heat. Add bell peppers, onion, and garlic; cook and stirl until vegetables are crisp-tender. 3. Mix soup, ricotta cheese, 1 cup cheddar cheese, and eggs in large bowl until well blended. Add onion mixture, chicken, asparagus, and noodles; mix well. Season with pepper, if desired. 4. Spread mixture evenly in prepared casserole. Top with remaining 1 cup cheddar cheese. 5. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired.

ASPARAGUS AND CHICKEN NOODLE CASSEROLE



Asparagus and Chicken Noodle Casserole image

This asparagus and chicken noodle casserole is a very comforting and flavorful dish. If you're looking for a change from that regular tuna casserole, give this easy asparagus and chicken combo a try. Makes 8 Portions of Asparagus and Chicken Noodle Casserole

Provided by @MakeItYours

Number Of Ingredients 14

2 bunch asparagus, trimmed, cut in 2-inch pieces
8 oz dry wide egg noodles
2 tablespoons butter
1/2 cup finely diced onions
2 cloves minced garlic
2 tablespoons flour
3 cups milk
1 can condensed cream of mushroom soup
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pound cubed cooked chicken (about 4 breasts, or meat from 1 whole chicken)
6 oz shredded white cheddar cheese
3/4 cup plain bread crumbs
2 tbsp olive oil

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.

MOM'S CHICKEN ASPARAGUS CASSEROLE



Mom's Chicken Asparagus Casserole image

This is my favorite dish of my mother's. I still request it every year for my birthday dinner. We serve it over egg noodles. The "goop" is delicious!

Provided by ajboyer222

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
2 (15 ounce) cans asparagus spears
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 cups shredded cheddar cheese
1 cup mayonnaise
1 teaspoon lemon juice

Steps:

  • Cut chicken into bite sized pieces and brown.
  • Combine all ingredients in large casserole dish and blend well.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 588.6, Fat 40.6, SaturatedFat 14, Cholesterol 115.6, Sodium 1238.4, Carbohydrate 22.6, Fiber 2.8, Sugar 5.6, Protein 35.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #casseroles     #main-dish     #eggs-dairy     #poultry     #rice     #vegetables     #oven     #easy     #beginner-cook     #cheese     #chicken     #dietary     #one-dish-meal     #low-calorie     #low-carb     #inexpensive     #low-in-something     #meat     #chicken-breasts     #pasta-rice-and-grains     #white-rice     #asparagus     #equipment     #4-hours-or-less

Related Topics