Recipe by MUSHY1127
"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!"
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uncooked egg noodles
skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
1 (4.5 ounce) can
sliced mushrooms, drained
1 (8 ounce) can
extra-long asparagus, drained
crushed buttery round crackers
My husband generally cringes at casseroles and absolutely loved this recipe. Instead of canned cream of chicken soup, I made homemade...and added some celery salt. I sauteed the chicken in minced garlic and used fresh cooked asparagus instead of canned. I also doubled the amount of cream soup as not to have it dry out. Delicious!!
I followed the recipe except for substituting fresh asparagus for canned. After steaming the asparagus, I decided to use the full pound and it didn't seem like too much. I didn't find the taste to be anything spectacular and the soup mixture was an unpleasant consistency; I'd say half a cup of milk should have been added. Additionally, having the asparagus spears in the casserole made it messy to eat, because they were difficult to cut. I would suggest cutting into smaller pieces. I would also suggest putting the noodles back in the pot after draining them and then mixing in everything except the crackers (including 1/2 cup of milk and chopped asparagus). Then poor it in the baking dish and put cracker crumbs on top.
Everyone loved it! Substituted cream of celery soup and celery instead of mushrooms.And used fresh steamed asparagus. Will be making this one again!
I used the entire bag of egg noodles and I cubed the meat before browning. I used 2 cans of asparagus and 2 cans of mushrooms. Prepped the night before except for cracker topping. Extremely delicious!
My husband and I both thought this was delicious. Our only change was to use fresh asparagus because it was in season. Loved this and will be making this again! Thank you for sharing!
I had a pound of asparagus, some broccoli and cooked chicken breast I had to use up. I found this recipe and used cream of chicken and cream of celery with about a half a cup of sour cream. It turned out very tasty and creamy. I will certainly make this again.
I was looking for a way to repurpose some homemade chicken noodle soup. This was perfect! Because I was starting w/precooked noodles & chicken, my prep was a little different. I cut up my asparagus & sauteed it in a pan w/onions, mushrooms, red peppers, butter, & garlic. Added the soups, followed by the noodles & chicken. I tasted it before deciding to go ahead & add the cheese. This was super creamy...maybe a little too creamy for us but my ratio could've been off using the leftovers. I'd like to try it w/a different cheese also, altho the cheddar was good! Eating leftovers for breakfast as I rate it & they're even better than lastnights dinner :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Asparagus Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 504
** Calories from Fat: 242
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