Creamy Chicken Asparagus Casserole Recipe - Allrecipes.com
Creamy Chicken Asparagus Casserole Recipe
  • READY IN 1 hr

Creamy Chicken Asparagus Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2003

What a wonderful combination! My family absolutely LOVES this dish! Kudos to Kathy! :)

 
Most Helpful Critical Review
Jul 30, 2003

Okay, sorry, this is not good. I love chicken, I love asparagus, almonds, tarragon, everything in the ingredients... but it had no flavor. I might has well have just boiled up some chicken and asparagus. If you like bland food (like something from a cafeteria or buffet) then go for it. I hate to be a meanie, but it just wasn't that yummy! How did it get these reviews? I put two cans of soup, added some milk- the consistency was nice. I added mushrooms as well and served it over rice. It needs something else though. Perhaps sour cream or melted cream cheese? Maybe some lemon juice? Something that compliments the tarragon, I don't know what. Maybe just needs more tarragon. Definitely needs salt and pepper.

 
Oct 15, 2003

We enjoyed this recipe, but I would make a few changes if I were to make it again. The condnsed chicken soup really stayed quite lumpy. I think I would add some milk to the condensed soup and mix really well before pouring it over the dish. Also, I added some red peppers to the dish for some color and because I had them! It wasn't too kid friendly in our house because of the asparagus, but I made it because of the asparagus!

 
Jul 30, 2003

This was so delicious! I also added about 1/2 soup can of milk, a can of sliced mushrooms and parmesan cheese. It was excellent!

 
Oct 15, 2003

I did as the other person suggested and added some milk to the cream of chicken soup before pouring over the top. It turned out great. I think it would have been too thick without it. Other than that, I think the recipe is very good...especially over rice.

 
Jul 30, 2003

I love this recipe. It is quick and easy. My 6 year old loves asparagus so it has proven to be very kid-friendly around my house. I always get clean plate results.

 
Jan 23, 2003

I used chicken tenders instead of chicken breasts. We love asparagus, so I used 1-1/2 lbs. instead of 1 lb. It was good, but I think next time I'll use 2 cans of cream of chicken to have more sauce.

 
Mar 08, 2005

Let me say right away that tarragon is probably my least favorite seasoning, but I used it in this dish and it turned out pretty good. I didn't have the almonds and it really cried out for them. Overall, this was very good and I would definitely make it again. The rice is its perfect mate!

 

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Nutrition

  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 406 mg
  • 16%

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

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