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
All three of us enjoyed this casserole, but there wasn’t anything Spicy about it, next time I will either add chopped jalapenos or marinated artichoke hearts. Since there are only three of us we have plenty of leftovers so next time I will cut the recipe in half. I’m adding the artichoke hearts tonight.
Can this casserole be frozen?
We really enjoyed this recipe and well be making it again and again. But I would love to know can you Freeze it?
This recipe was so good and easy to make! My 2 (nearly 3) year old help me. I added just a little bit extra cheese on top.
So glad to find this recipe tonight when I googled a recipe for ingredients I had in the fridge. I think mine was more saucy after cooking than the picture. It was a flavorful, mellow sauce. I added nutmeg and think tarragon would be nice in it too. I undercooked my egg noodles so they wouldn’t be overdone after baking. I might add the asparagus a little later in the sautéing in order for it not to be overcooked. I also added in some frozen peas at the last minute as my husband loves more veggies. Your tip on the salad was a good one. Overall, it was lighter than a recipe with canned soup and the flavors of the ingredients were delicate and delish! Thank you!
Oops, forgot the rating!
Nice recipe, easy to follow. I added yellow peppers and sauteed that with the onions, removed them, then sauteed the mushrooms because I had quite a few to use up. Then I added the asparagus , then returned the onions and peppers before adding the flour. I had some fontina cheese to use up so I added that with the parmesan. I added some cornflake crumbs to the cheese as a crunchy topping. It was delicious and everyone enjoyed it.
I try to follow as written. But I didn’t have green onion so I used chives. Didn’t have egg noodles but I had pappardelle. But then I made a critical mistake. I grabbed half and half instead of heavy cream. I was ready to toss the whole thing out. It was too thin. So I added a can of cream of chicken soup. It was the salvation of the dish. Will make this again and follow the directions.
Can this casserole be made the day before I intend to serve.
Thank you
This casserole was yummy. But, it’s just me and my husband. Can this casserole be frozen?
Absolutely delicious! I followed the recipe and it turned out perfect.
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!