There’s something about a warm, creamy casserole that feels like a hug on a plate. If you’ve ever craved a meal that’s both comforting and packed with wholesome ingredients, look no further than Chicken and Asparagus Casserole. It’s the perfect combination of tender chicken, fresh asparagus, and savory flavors, all baked together with a creamy, cheesy sauce.
Whether you’re preparing dinner for your family, hosting a potluck, or looking for leftovers that taste even better the next day, this casserole is a guaranteed hit. Let’s dive into what makes this dish so special and how you can make it your new favorite go-to recipe.
Why You’ll Love Chicken and Asparagus Casserole
- Rich and Creamy: The velvety sauce is the perfect complement to the tender chicken, asparagus, and noodles.
- Wholesome Ingredients: With fresh asparagus, spinach, and chicken, this casserole is as nutritious as it is delicious.
- Family-Friendly: It’s a dish that kids and adults alike will enjoy.
- Easy to Prepare: Simple steps and easy-to-find ingredients make this recipe a breeze to whip up.
- Perfect for Leftovers: It reheats beautifully, so you can enjoy it for lunch or dinner the next day.
Ingredients for Chicken and Asparagus Casserole
Here’s everything you need to create this delicious casserole. Use fresh ingredients for the best flavor.
| Ingredient | Quantity |
|---|---|
| Fresh asparagus | ½ pound (1 bunch from the store) |
| Butter | ¼ cup |
| Sliced fresh mushrooms | 1 (8-ounce) package |
| Diced onion | ½ cup |
| All-purpose flour | ¼ cup |
| Chicken broth | 3 cups |
| Whipping cream | 1 (8-ounce) carton |
| Shredded Parmesan cheese | ½ cup, divided |
| Salt | 1 teaspoon |
| Ground black pepper | ½ teaspoon |
| Baby spinach leaves | 2 handfuls |
| Green onions, sliced (green parts only) | 2 |
| Chopped cooked chicken | 2 ½ cups (use rotisserie chicken for convenience) |
| Medium egg noodles, cooked | 1 (8-ounce) package |
How to Make Chicken and Asparagus Casserole
Follow these simple steps to create a creamy, comforting casserole that will have everyone asking for seconds.
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick cooking spray or butter.
2. Prepare the Asparagus
Trim the woody ends off the asparagus and cut the stalks into 1- to 2-inch pieces. Set aside.
3. Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onions, and sauté for 5-7 minutes, or until the vegetables are tender and the onions are translucent.
4. Make the Creamy Sauce
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes, then slowly add the chicken broth while whisking continuously to avoid lumps.
Add the whipping cream, ¼ cup of the shredded Parmesan cheese, salt, and black pepper. Continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the Spinach and Green Onions
Stir the baby spinach leaves and sliced green onions into the sauce. Cook for 1-2 minutes, or until the spinach wilts.
6. Combine the Casserole Ingredients
In a large mixing bowl, combine the cooked egg noodles, chopped cooked chicken, prepared asparagus, and creamy sauce. Toss gently to coat everything evenly.
7. Assemble the Casserole
Pour the mixture into the greased baking dish. Spread it out evenly and sprinkle the remaining ¼ cup of shredded Parmesan cheese over the top.
8. Bake
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
9. Serve and Enjoy
Let the casserole cool for 5 minutes before serving. Pair it with a side salad or garlic bread for a complete meal.
Tips for the Best Chicken and Asparagus Casserole
- Use Fresh Asparagus: Fresh asparagus gives this dish a bright, crisp flavor that frozen asparagus can’t replicate.
- Try Rotisserie Chicken: Using rotisserie chicken saves time and adds extra flavor to the casserole.
- Don’t Overcook the Noodles: Cook the egg noodles until just al dente. They’ll continue cooking in the oven.
- Add Extra Cheese: If you’re a cheese lover, sprinkle some shredded mozzarella or cheddar on top before baking.
- Make It Gluten-Free: Use gluten-free flour and noodles to make this dish gluten-free.
Serving Suggestions
Chicken and Asparagus Casserole is a filling dish on its own, but you can pair it with these sides for a complete meal:
- A crisp green salad with a tangy vinaigrette.
- Garlic bread or dinner rolls to soak up the creamy sauce.
- Steamed broccoli or roasted Brussels sprouts for extra vegetables.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 750mg |
Variations of Chicken and Asparagus Casserole
1. Cheesy Chicken Casserole
Add shredded mozzarella or sharp cheddar cheese to the sauce and sprinkle extra cheese on top for a rich, cheesy twist.
2. Low-Carb Version
Replace the egg noodles with cooked cauliflower rice or zucchini noodles to create a low-carb version of this casserole.
3. Vegetarian Option
Skip the chicken and double the vegetables. Add extra mushrooms, broccoli, or zucchini for a hearty vegetarian casserole.
4. Spicy Casserole
Add a pinch of red pepper flakes or a drizzle of hot sauce to the sauce for a spicy kick.
5. Mediterranean Style
Add sun-dried tomatoes, artichoke hearts, and a sprinkle of feta cheese to give the casserole a Mediterranean flair.
FAQs About Chicken and Asparagus Casserole
1. Can I make this casserole ahead of time?
Yes! You can assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.
2. Can I freeze Chicken and Asparagus Casserole?
Absolutely! Once baked, let the casserole cool completely, then cover it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
3. How do I reheat leftovers?
Reheat individual portions in the microwave, or cover the entire dish with foil and bake at 350°F until heated through.
4. Can I use a different type of noodle?
Yes! You can use penne, bowtie, or even gluten-free noodles in place of egg noodles.
5. What can I use instead of whipping cream?
You can substitute half & half or a combination of milk and cream cheese for a similar creamy texture.
6. Can I use frozen asparagus?
While fresh asparagus is best, you can use frozen asparagus if necessary. Thaw and pat it dry before adding it to the casserole.
Bring Comfort to Your Table with Chicken and Asparagus Casserole
This Chicken and Asparagus Casserole is more than just a dish—it’s a comforting, flavorful experience that brings people together. Whether you’re cooking for your family, entertaining guests, or meal prepping for the week, this casserole is guaranteed to impress.
So what are you waiting for? Gather your ingredients, follow these simple steps, and enjoy the creamy, cheesy goodness of this classic casserole.
Print
Chicken and Asparagus Casserole: A Creamy, Comforting Dish
- Total Time: 45 minutes
- Yield: 6 servings
Description
Looking for a comforting, creamy, and wholesome dish? This Chicken and Asparagus Casserole combines tender chicken, fresh asparagus, savory mushrooms, and cheesy egg noodles in a rich, velvety sauce. Perfect for family dinners, potlucks, or meal prep, this casserole is sure to become a household favorite!
Ingredients
- ½ pound fresh asparagus (1 bunch from the store)
- ¼ cup butter
- 1 (8-ounce) package sliced fresh mushrooms
- ½ cup diced onion
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 (8-ounce) carton whipping cream
- ½ cup shredded Parmesan cheese (divided)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 handfuls baby spinach leaves
- 2 green onions (green parts only, sliced)
- 2 ½ cups chopped cooked chicken (use rotisserie chicken for convenience)
- 1 (8-ounce) package medium egg noodles (cooked)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the Asparagus
Trim the woody ends off the asparagus and cut the stalks into 1- to 2-inch pieces. Set aside.
3. Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onion. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and the onions are translucent.
4. Make the Creamy Sauce
Sprinkle the flour over the cooked mushrooms and onions. Stir well to coat. Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the whipping cream, ¼ cup of the Parmesan cheese, salt, and black pepper. Continue whisking for 5-7 minutes, or until the sauce thickens.
5. Add Spinach and Green Onions
Mix the baby spinach leaves and green onions into the sauce. Cook for 1-2 minutes, or until the spinach is wilted.
6. Combine the Ingredients
In a large mixing bowl, combine the cooked egg noodles, chopped chicken, asparagus, and creamy sauce. Toss gently to coat all the ingredients evenly.
7. Assemble the Casserole
Pour the noodle mixture into the prepared baking dish. Spread it out evenly and sprinkle the remaining ¼ cup of Parmesan cheese on top.
8. Bake
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbly.
9. Serve and Enjoy
Let the casserole cool for 5 minutes before serving. Serve it as a standalone dish or pair it with a fresh green salad and crusty bread.
Notes
- Make It Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve.
- Freezing: Cool the baked casserole completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
- Customize: Add shredded mozzarella or cheddar for an extra cheesy version, or swap the egg noodles for penne or bowtie pasta.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
