Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.86
from
7
votes
Chicken and Asparagus Casserole
A creamy egg noodle casserole with chicken, asparagus, mushrooms, spinach, and Parmesan cheese.
Course
Dinner, Main Dish
Cuisine
American
Keyword
Casserole, chicken, rotisserie chicken
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
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 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
You can easily sub broccoli for the asparagus.
Nutrition
Calories:
361
kcal