Chicken and Asparagus Casserole

This creamy casserole made with egg noodles, chicken, asparagus, mushrooms, spinach and Parmesan cheese is one of my favorite Spring casseroles. When asparagus is in season, I just can’t get enough of it. If only I could get my kids (and husband) to like it more.

Chicken and Asparagus Casserole

 

Of course asparagus tastes good in any creamy dish, and this casserole is no exception. Covered in a sauce made from whipping cream and Parmesan cheese, this is some serious Spring comfort food. And yes, it is a little heavy on the calories so portion control is a must. Serve a side salad with it and make yourself eat that first. Otherwise you are in danger of going back for seconds. And thirds.

Chicken and Asparagus Casserole

Chicken and Asparagus Casserole

 

And then there will be none left for leftovers the next night. And one of the best things about cooking a casserole, is having yummy leftovers. And a night off from cooking.

Chicken and Asparagus Casserole

I like to use the meat off of a rotisserie chicken for casseroles. It is a huge timesaver, rotisserie meat is always moist and full of flavor, and the dog likes the little scraps I give her as I’m pulling the meat off the bone. A good tip when using rotisserie chicken meat is to pull the meat off the bone and shred it right when you get home from the store. It is a much easier process if done while the chicken is warm rather than doing it after the chicken has been refrigerated. I just put the meat in a large ziptop bag so that it is ready when I need it.

Chicken and Asparagus Casserole

Chicken and Asparagus Casserole
Print
Chicken and Asparagus Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A creamy egg noodle casserole with chicken, asparagus, mushrooms, spinach, and Parmesan cheese.
Course: Casserole
Cuisine: American
Servings: 8
Calories: 361 kcal
Author: Christin Mahrlig
Ingredients
  • 1/2 pound fresh asparagus, I used 1 whole bunch from the store
  • 1/4 cup butter
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 (8-ounce) carton whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 handfuls baby spinach leaves
  • 2 green onions, green parts only, sliced
  • 2 1/2 cups chopped cooked chicken, I use all the meat I could get off of 1 rotisserie chicken
  • 1 (8-ounce) package medium egg noodles, cooked
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces.
  3. Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes.
  4. Whisk in flour until smooth. Cook for one minute, stirring constantly.
  5. Gradually add in broth and cream, whisking continuously. Cook for 6 to 8 minutes. Stir occasionally.
  6. Add 1/4 cup Parmesan cheese, salt, pepper, chicken, green onions, and spinach.
  7. Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything.
  8. Spoon into a greased 13X9-inch baking dish. Top with remaining 1/4 cup cheese and bake for 30 minutes.
Nutrition Facts
Chicken and Asparagus Casserole
Amount Per Serving
Calories 361
* Percent Daily Values are based on a 2000 calorie diet.

Linking up at The Country Cook Weekend Potluck

15 thoughts on “Chicken and Asparagus Casserole

  1. This was amazing. It made everyone at work jealous watching me eat it for lunch. It’s so good we are having it again this week!

  2. I’m not sure what I did wrong! This looked SO GOOD and I loved that there were all the veggies in it and no condensed soup, but the noodles turned to mush and the “sauce” totally separated and was runny. I had such high hopes and I followed the ingredients and recipe instructions to the tee!

    1. So sorry it didn’t work for you. When making a casserole with noodles be sure to undercook the noodles since they cook more in the oven. Also drain them really well. These 2 things should help with the mushiness and runniness. When it comes to a sauce separating, so many things could effect that. Be sure to get the flour nice and cooked before adding the broth and cream. Also high heat is a big culprit. I would try it with the oven temperature set 25 degrees lower.

  3. This casserole looks amazing Christin! I love all the asparagus in here – it’s one of my favorite veggies that I can’t get enough of too πŸ™‚

  4. This is absolutely spring comfort food – I love it! And I’m with you – I cannot get enough asparagus right now (thankful the husband loves it as well). And with the mushrooms and chicken … it’s looks fantastic! Happy weekend!

  5. I love one pot meal…and this casserole has it all….chicken and asparagus…yum…looks delicious Christin.
    Hope you are having a great week πŸ˜€

  6. Looks totally delicious! Can’t believe you need to get the kids or your husband to like it more. I’ve taken to buying rotisserie chickens lately. My son loves it and it’s very convenient in so many ways.

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