Reviewed: Oct. 30, 2009

This was really delicious! I used carrots instead of the red peppers and for liquid used a can of cream of chicken soup, a half cup of milk and about a half cup of sour cream. I cooked it for about 40 minutes and it turned out great. Even the cat liked it :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

klipgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

My whole family liked this receipe even my finicky 7 year old. The only exception to the receipe is that I didn't have sour cream so I used Cream of Mushroom Soup. As well next time I would saute the asparagus a bit in the chicken broth before baking - it was far to crispy for our taste buds. But overall everyone said a winner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mom2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This is a pretty good recipe, except it's missing something that would make it 5 stars, maybe some mushrooms or some other spice; I'm not sure since I am just starting out. I added some garlic and used fat-free sour cream, but it still needs more. My husband liked it, and he doesn't usually like asparagus!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

This was just okay. A good way to clean out the fridge, but I'm not keeping this in my permanent file. I did add a splash of white wine, minced garlic, and a can of mushrooms to liven it up a little.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Very good. Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

We loved this dish!! I doubled the recipe up and reheated leftovers were as good as the first time. Next time I'm going to try it with tuna or crab instead of chicken. We will definitely have this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chrissy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

i made this tonight and look forward to leftovers. i followed the rcp pretty closely with these changes: 2 cups chicken, doubled broth & sourcream, added bottled garlic, paprika(sweet) and several bold dashes of tabasco to the simmering sauce. yes, the sauce is a bit runny when first presented, but i had none left on my plate when i was done. when reheated, the extra sauce will probably keep the dish from drying out. don't precook asparagus unless you like it mushy. next time i'll include diced tomatoes, scallions & a diced jalapeno. try this and make it your own.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kaiote

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

Maybe this recipe has potential, but as is, it seems very bland to me. I added two cloves of garlic, a can of cream of chicken soup, some processed yellow squash (I try to sneak in veggies whenever I can), plus some salt and pepper. I tried it as soon as it came out of the oven, and, even after the additions, it still turned out quite tasteless. So, after it cooked, I added basil, quite a bit of garlic powder, more cheese, and stuck fresh mushrooms throughout, then put it in the fridge. When I heated it back up, I let it cook long enough for the 'shrooms to cook. It was better, but not outstanding. Still needs some zest (not the soap). I will peruse the reviews to see if anyone has good suggestions to zing this up a bit. I think this has potential to be a four-star recipe, but only two stars as it is.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

encore432

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

I loved this recipe, but the rest of the family didn't like it as much. I had increased the seasonings and added significant garlic and onion powder, but it could use a little something extra. I also added sour cream for more moisture and shredded parmesan in the casserole. Also mixed it all together as others suggested. Also needs additional baking or pre-steaming/cooking of asparagus for asparagus to not be so crunchy. Overall, good...but needs many adjustments for flavor, cooking and assembly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

So I'm rating MY version of the recipe b/c it did end up significantly different from the original. I did about 6 or 7 chicken tenders. I also used whole wheat pasta too. I used about half a bunch of asparagus, a half can of vegetable broth, red pepper, and dried onion, garlic and celery flakes and the oregano. I was out of sour cream, so I ended up substituting a package of lite cream cheese. I also didn't have any parm, so I used what I had, which was pizza cheese. And despite all that, it really turned out quite good. I think next time I would do a little more chicken and asparagus in the mix and up the spices just a smidge. Surprisingly, I really liked the cream cheese in it! I also left it covered for 20 minutes to help keep the noodles moist, and uncovered it the last 5-10 minutes. Oh, and I threw on some bacon bits as an afterthought when I took the lid off. That seemed to add just enough flavor without making it seem too bacon-tasting. I definitely will be making this version again with the few tweaks I mentioned! Thanks for a great place to start!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

newcook

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2009

I just made this recipe last night for the first time. My family loved it. I was fairly easy. I would only suggest adding maybe 1 teaspoon kosher salt while assembling it, sprinkle over chicken mixture. I used "light" sour cream and I added 3 different cheeses on top of the casserole, which just added to the flavor. I used Asiago, Parm and Romano. I would also add 1-3 fresh pressed garlic cloves to the saute next time. I pulled up this recipe because I had all the ingredients and wanted to try something different. It worked out great!! I use a recipe as a "base" and add or take away items as I deem fit, I try to always put a healthy spin on recipes I try. My family is trying to eat as healthy as possible. I would recommend this recipe and we will be making this again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

surferwife

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

This was really good! I did take the suggestions from others and cut down on the chicken stock and add a can of cream of chicken soup. I also threw in the asparagus with all of the other veggies to cook. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MADISONLIBERTY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

This was an alright casserole. Definitely edible but not super. I think I didn't like the oregano. I used whole wheat rotini and that worked great. I cooked 2 chicken breasts in the olive oil then tossed in the onions, 3 cloves of garlic until tender. Then I added in the rest of the vegetables. I used 1 cup of chicken stock and brought to boil then covered and boiled for a few minutes to steam the asparagus. I used the 1/2t of oregano and also added a generous sprinkle of pepper and some cayenne. I added some flour in with only a cup of sour cream. I didn't have Parmesan so I used monteray jack and mixed some in with the casserole and then topped with some more. I didn't use layers, I just mixed it all together. It was a nice looking casserole, colorful and fairly healthy. I might try it again but omit the oregano.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RN4L&D

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2009

Ew, no...this wasn't what I expected. My asparagus ~ very thin so it wouldn't be tough ~ was just that. Tough. We didn't care for this at all. Sorry! I really did want to like it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

I served this casserole for a holiday party with 12 ladies. It was festive with the green asparagus and red bell pepper and everyone enjoyed it. I topped it with toasted sliced almonds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

Really liked the flavor and color of this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENDREW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

This was okay...a little bland. I'm not sure what I would change to help it out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

flyeagle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

Great casserole recipe! I used low-fat sour cream and the rest was unchanged. We really enjoyed this. Sprinkled the top just before serving with fresh grated parm-reggiano cheese, and served with a crusty bread!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

I doubled it using rotisserie chicken from the store. Didn't add the red pepper and everyone went back for seconds. I did add a couple of left over pork chops and veggies. Awesome.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JANAT

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2008

Not as good as I would have hoped. It has a really bland flavor & some of the noodles get too cooked & crunchy. My husband gave it a 6 out of 10... I gave it a 4 out of 10. I won't be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rachel Wadsworth

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Mission Viejo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Fresh Asparagus and Chicken Casserole

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!