Chicken and Asparagus Casserole
A creamy egg noodle casserole with chicken, asparagus, mushrooms, spinach, and Parmesan cheese.
Servings: 8
Equipment
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 sauté 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: 392kcal | Carbohydrates: 28g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 822mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg