Cheesy Chicken Asparagus Casserole Recipe -
Cheesy Chicken Asparagus Casserole Recipe
  • READY IN hrs

Cheesy Chicken Asparagus Casserole

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Spray a 9x13-inch baking dish with cooking spray.
  5. Whisk cream of asparagus soup with milk in a bowl until smooth.
  6. Spread the cooked bow tie pasta over the bottom of the baking dish.
  7. Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
  8. Lay chicken breast slices over pasta.
  9. Spread the asparagus over the chicken slices.
  10. 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.
  11. Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2012

This was a hit in our house! I did the same as the other reviewer - substituted cream of mushroom soup (had on hand), plus added sauteed mushrooms. Also used whole wheat spiral pasta instead of white. It turned out great. Hubby had 3 servings!

Most Helpful Critical Review
May 11, 2015

I followed the recipe as close as I could. my grocery store didn't have cream of asparagus so I used a cream of chicken and a cream of mushroom as suggested by a reviewer. I also sautéed my asparagus with salt, pepper, garlic and onion powder. I had to keep hubby from snagging pieces while I prepped the rest! I added some salt to the water boiling with the pasta as well since I noticed there was no seasonings listed. It was good, not amazing or anything. Still a little bland. Ok for a Monday night but probably won't make again unless hubby requests. (He put some croutons on top of his)

Jun 08, 2012

This is a good 'foundation' recipe, easy and delicious. I substituted cream of mushroom soup for asparagus and added some lightly sauteed fresh mushrooms to add taste and interest. Top with chopped browned almonds or crushed potato chips if you want to be really retro.

Oct 23, 2012

I made it many times with cream of asparagus soup. It is always a hit. This a salad and bread! Yum

Apr 30, 2014

Had both cream of mushroom/chicken but no asparagus soup so added one of each. I felt three cans was unnecessary. Added sauteed mushrooms. Shredded cheddar on top and excellent!

Jul 21, 2013

This was delicious! The recipe calls for three cans of soup, but it is very good and not so soupy with two. Also, shredded Parmesan cheese can be substituted for the cheddar/jack. Everyone loved it.

May 13, 2015

I made this recipe with cream of mushroom soup and whole wheat rotini instead. I also left out the chicken and it was anazing! very filling and delicious

Mar 04, 2015

It was good, but bland. The ingredient list doesn't call for any seasonings at all, so you know up front you need to add stuff. I used mushrooms, garlic, onions, a little red bell pepper, salt and pepper. It still wasn't enough. If I make it again, I'll know to include even more of these ingredients. Also, after breaking off the hard bottoms of the asparagus, there really wasn't enough of it left. I will use 2 lbs next time.


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 954 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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