Chicken Asparagus Casserole

Chicken Asparagus Casserole

7
MUSHY1127 5

"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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Ingredients

1 h 5 m servings 504 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1817 mg
  • 73%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. Drain well.
  3. Sprinkle both sides of chicken breasts with salt and seasoned salt.
  4. Heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. Set chicken breasts aside.
  5. Mix cream of mushroom and cream of chicken soups, Cheddar cheese, mushrooms, and garlic in a large bowl.
  6. Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
  7. Arrange asparagus spears in a layer over the noodles.
  8. Dice chicken breasts and spread over the asparagus spears.
  9. Pour soup mixture over the asparagus.
  10. Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
  11. Cover the dish and bake in the preheated oven for 15 minutes.
  12. Remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. Allow to stand 10 minutes before serving.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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 min...

Most helpful critical review

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 tast...

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 min...

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 deli...

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 tast...

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 t...

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 aspara...