Chicken Asparagus Casserole Recipes

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FRESH ASPARAGUS AND CHICKEN CASSEROLE



Fresh Asparagus and Chicken Casserole image

Great in the spring when asparagus first comes in and you can get it fresh.

Provided by KMSMOKEY

Categories     Pasta and Noodles     Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  • Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
  • Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
  • Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until lightly brown.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g

CHICKEN & ASPARAGUS CASSEROLE



Chicken & Asparagus Casserole image

An easy one dish dinner idea! Chicken and Asparagus Casserole is a family favorite.

Provided by A Savory Feast

Categories     Dinner

Time 50m

Number Of Ingredients 9

1 cup rice, cooked
1/2 bunch of asparagus, about 15-20 pieces
4 boneless, skinless chicken breasts
Sea Salt to taste
Pepper to taste
1 10 3/4 oz can cream of chicken soup
1/2 cup water
1/4 cup bacon bits
1/2 cup cheddar cheese, shredded

Steps:

  • Grease a 9x13 inch pan. Preheat oven to 350.
  • Spread the rice in the bottom of the pan.
  • Slice the ends off of the asparagus and spread them in a layer on top of the rice.
  • Layer the chicken on top of the asparagus. Season with salt and pepper.
  • In a small bowl, mix the cream of chicken soup and water together. Pour over the chicken.
  • Sprinkle with bacon bits and cheddar cheese.
  • Bake for 35-40 minutes or until chicken is cooked thoroughly and asparagus is tender.

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.

Provided by Elmotoo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves, cut into 1-inch cubes
2 lbs fresh asparagus, cut into 1-inch pieces & blanched
1 (10 3/4 ounce) can cream soup
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon curry powder
pepper
1 cup shredded cheese

Steps:

  • Preheat oven to 350°F.
  • Saute chicken; season with pepper.
  • Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
  • Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
  • Serve!

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS



Chicken with Garlic Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 bunch medium asparagus (about 1 pound), trimmed and halved
1 pint grape tomatoes
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest

Steps:

  • Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
  • Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
  • Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CHICKEN ASPARAGUS BAKE



Chicken Asparagus Bake image

Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1 package (9-1/2 ounces) Triscuits
2 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup mayonnaise

Steps:

  • Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 779 calories, Fat 45g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 1248mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 11g fiber), Protein 32g protein.

CHICKEN AND ASPARAGUS BAKE



Chicken and Asparagus Bake image

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CREAMY CHICKEN & ASPARAGUS CASSEROLE RECIPE - (4/5)



Creamy Chicken & Asparagus Casserole Recipe - (4/5) image

Provided by á-25010

Number Of Ingredients 10

1 lb. fresh asparagus, chopped into 2 inch pieces
salt and pepper for seasoning
3 to 4 cups of chicken, cooked, chopped or diced
Homemade Cream of Chicken Soup (I use Pinch of Yum's recipe) or you can use 2 cans of your favorite Cream of Chicken Soup
1/2 cup mayonnaise
1 Tbsp. lemon juice
1 cup Parmesan cheese, divided
1 (14 oz.) package dry herb stuffing mix
4 Tbsp. butter
2 cups water

Steps:

  • 1.Pre heat your oven to 350 degrees. 2.Lightly spray the bottom of a 9 x 13 casserole dish with non stick cooking spray. 3.Evenly place the chopped, uncooked asparagus into the bottom of the dish. 4.Season with a little salt & pepper. 5.Add the chopped chicken breast evenly, on top of the asparagus. 6.Combine your Cream of Chicken Soup with the mayonnaise, and the lemon juice and whisk together in a small bowl until well combined. 7.Add 1/2 of the Parmesan cheese and stir. 8.Pour over the chicken and asparagus. 9.In a large pot, melt 4 Tbsp. of butter and add the 2 cups of water to it and stir. 10.Add the dry herb stuffing mix and moisten. 11.It shouldn't be really wet. 12.Top the creamy mixture with the herb stuffing mix and sprinkle the remaining Parmesan cheese on top. 13.Bake uncovered for 30- 35 minutes or until bubbly and slightly crispy on top. 14.Serve warm with a salad and fresh bread. 15.Serves 6. 16.* To make ahead of time, put everything together as usual except the herb stuffing topping, cover with plastic wrap and store in the refrigerator. When ready to bake, prepare and add the stuffing topping and bake as usual. You may need just a few minutes longer for baking because it will be cold. Enjoy!

CHICKEN-ASPARAGUS SKILLET GRATIN



Chicken-Asparagus Skillet Gratin image

This all-in-one creamy skillet dinner uses fresh seasonal asparagus and preps in a quick 20 minutes.

Provided by By Becky Rosenthal

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

3 cups cubed day-old bread
1 cup shredded white Cheddar cheese (4 oz)
1/2 cup butter, melted
1 bunch fresh asparagus spears, chopped (about 2 cups)
1/2 finely chopped onion (1 medium)
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 cups fat-free (skim) milk
2 cups diced cooked chicken

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
  • In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
  • In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
  • Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
  • Bake 25 minutes or until crumbs are browned.

Nutrition Facts : Calories 440, Carbohydrate 26 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 9 g, TransFat 1 g

CHEESY CHICKEN AND ASPARAGUS CASSEROLE



Cheesy Chicken and Asparagus Casserole image

This chicken and asparagus casserole is a quick and easy pasta dinner.

Provided by ChristinaDC

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 50m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package whole wheat rotini pasta
1 tablespoon olive oil, or to taste
4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces
1 bunch asparagus, cut into bite-sized pieces
1 (8 ounce) package sliced fresh mushrooms
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (16 ounce) jar Alfredo sauce
4 tablespoons pesto
salt to taste
⅓ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
  • Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g

FLAMBéED CHICKEN WITH ASPARAGUS



Flambéed chicken with asparagus image

An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 10

4 boneless, skinless chicken breasts
1 tbsp seasoned plain flour
2 tbsp olive oil
knob of butter
4 shallots , finely chopped
4 tbsp brandy or cognac
300ml chicken stock
16 asparagus spears , halved
4rounded tbsp crème fraîche
1 tbsp chopped tarragon

Steps:

  • Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
  • Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I've been making this recipe for many years. It came from a friend but I've tweaked it a bit over time. Very good comfort food and the kids have always loved it.

Provided by Jekase

Categories     One Dish Meal

Time 2h

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
dried onion flakes
1/4 cup butter or 1/4 cup margarine
5 tablespoons flour
1 teaspoon salt
2 1/2 cups half-and-half cream
1/4 teaspoon onion salt
1 1/3 cups Minute Rice
1/2 teaspoon pepper
1 1/2 cups chicken broth
4 (15 ounce) cans cut-up asparagus, drained
1 1/2 cups shredded cheddar cheese

Steps:

  • Place chicken breasts on lg.
  • piece of foil.
  • Sprinkle generously with onion flakes.
  • Wrap up to completely enclose and bake at 350 for 1 hour.
  • Remove and set aside till cool enough to handle.
  • Melt butter in medium saucepan over medium heat.
  • Add 1/2 of the salt and all of the flour.
  • Whisk till smooth.
  • Slowly add half-n-half and whish until thick and creamy (gravy consistency).
  • Cut chicken up into medium chunks and set aside.
  • In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
  • Pour chicken broth over.
  • Sprinkle with half the cheese.
  • Place asparagus on top.
  • Place cut-up chicken on asparagus.
  • Pour cream sauce over all.
  • Leave in layers-Do NOT mix together.
  • Sprinkle with remaining cheese.
  • Bake, uncovered on 375 for about 30 minute or until bubbly.
  • Let stand for 5 minute before serving.
  • Enjoy!

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