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READY IN 1¼ hrs

Cheesy Chicken Asparagus Casserole

Read Reviews (3)

"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!" — Jessica

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1/2 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

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Directions

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.

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PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

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.

—Lesley Carol

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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!

—hoextean

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7 Ratings

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Oct 23, 2012

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

—pargolf

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Nutrition

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.

Nutritional Information

Cheesy Chicken Asparagus Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 371
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
** Saturated Fat 8.6g 43 %
Cholesterol 52mg 17 %
Sodium 954mg 38 %
** Potassium 269mg 8 %
Total Carbohydrates 33.4g 11 %
Dietary Fiber 4.8g 19 %
Protein 21g 42 %
Sugars 5.2g
Vitamin A 13 %
Vitamin C 5 %
Calcium 7 %
Iron 23 %
** Thiamin 11 %
** Niacin 54 %
** Vitamin B6 14 %
** Magnesium 11 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.