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.
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.
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.
This casserole is made from scratch so it is perfect for people who don’t like to cook with condensed soups and processed foods.
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.
Note: This casserole will keep in an airtight container in the refrigerator for 4 days.
You can easily use broccoli instead of asparagus in this recipe.
Try These Other Chicken Casseroles:
- Poppy Seed Chicken Casserole
- Jalapeno Popper Chicken Casserole
- Chicken Florentine Casserole
- Creamy Chicken and Rice Casserole
- Chicken Artichoke Casserole
Chicken and Asparagus Casserole
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 the meat off of a rotisserie chicken
- 1 (8-ounce) package medium egg noodles,, cooked
Instructions
- Preheat oven to 350 degrees.
- Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces.
- Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes.
- Whisk in flour until smooth. Cook for one minute, stirring constantly.
- Gradually add in broth and cream, whisking continuously. Cook for 6 to 8 minutes. Stir occasionally.
- Add 1/4 cup Parmesan cheese, salt, pepper, chicken, green onions, and spinach.
- Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything.
- Spoon into a greased 13X9-inch baking dish. Top with remaining 1/4 cup cheese and bake for 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published April 4, 2014.
Linking up at The Country Cook Weekend Potluck
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!
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.
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 🙂
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!
Happy weekend to you to Ashley 🙂
Now that looks like one delightful healthy dish the whole family would enjoy!
I love that there’s no condensed soup. I always try to avoid that.
Pinning.
Have a beautiful Friday Christin!
Thank you Melanie! Hope you have a wonderful weekend!
This casserole looks so creamy and delicious! Chicken and mushroom is delicious, I never have tried adding asparagus though 🙂
Sounds like a very good meal. I wish my family would love asparagus more, nobody is a fan of it. Maybe I will convince them with this recipe.
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 😀
Looks so good! Your photos are amazing!
Thank you!
Wow!! This looks delicious! What a nice combo of flavors! Asparagus is so perfect for the spring time! YUMMY and Healthy! Win-win!
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.