FRESH ASPARAGUS AND CHICKEN CASSEROLE
Great in the spring when asparagus first comes in and you can get it fresh.
Provided by KMSMOKEY
Categories Pasta and Noodles Noodle Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
- Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
- Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
- Bake 30 minutes in the preheated oven, until lightly brown.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g
CHICKEN ASPARAGUS CASSEROLE
I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.
Provided by Elmotoo
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Saute chicken; season with pepper.
- Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
- Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
- Serve!
CREAMY CHICKEN & ASPARAGUS CASSEROLE RECIPE - (4/5)
Provided by á-25010
Number Of Ingredients 10
Steps:
- 1.Pre heat your oven to 350 degrees. 2.Lightly spray the bottom of a 9 x 13 casserole dish with non stick cooking spray. 3.Evenly place the chopped, uncooked asparagus into the bottom of the dish. 4.Season with a little salt & pepper. 5.Add the chopped chicken breast evenly, on top of the asparagus. 6.Combine your Cream of Chicken Soup with the mayonnaise, and the lemon juice and whisk together in a small bowl until well combined. 7.Add 1/2 of the Parmesan cheese and stir. 8.Pour over the chicken and asparagus. 9.In a large pot, melt 4 Tbsp. of butter and add the 2 cups of water to it and stir. 10.Add the dry herb stuffing mix and moisten. 11.It shouldn't be really wet. 12.Top the creamy mixture with the herb stuffing mix and sprinkle the remaining Parmesan cheese on top. 13.Bake uncovered for 30- 35 minutes or until bubbly and slightly crispy on top. 14.Serve warm with a salad and fresh bread. 15.Serves 6. 16.* To make ahead of time, put everything together as usual except the herb stuffing topping, cover with plastic wrap and store in the refrigerator. When ready to bake, prepare and add the stuffing topping and bake as usual. You may need just a few minutes longer for baking because it will be cold. Enjoy!
CHICKEN ASPARAGUS CASSEROLE
I made this simple but elegant dish from a scratch, when the some guests arrived who had more or less invited themselves to visit me. It is a family's favorite now.
Provided by Clara12
Categories One Dish Meal
Time 40m
Yield 1 casserole, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Drain asparagus.
- Put chicken into a lightely greased baking dish.
- Cover with asparagus.
- Mix remaining ingredients and pour over it.
- Bake uncovered at 375 degrees for 30 to 40 minutes.
- Serve with mashed potatoes or rice and a glass of chilled white wine.
Nutrition Facts : Calories 374.1, Fat 25.7, SaturatedFat 15.5, Cholesterol 158.5, Sodium 129.2, Carbohydrate 4.5, Sugar 0.1, Protein 30.5
ASPARAGUS, CHICKEN, WILD RICE CASSEROLE
I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then-with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.
Nutrition Facts :
ASPARAGUS AND CHICKEN CASSEROLE
This is great on biscuts or w/ rice. I made it with the leftover Thanksgiving turkey and it was great too!
Provided by E.A.4957
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in stockpot, add water, bring to boil over high heat, and skim off any scum.
- Reduce the heat and simmer chicken until very tender, about 2-3 hours.
- Let chicken cool and remove skin and bones.
- Cut the meat into bite sized pieces and reserve.
- snap off and discard the tough ends of the asparagus, cut the tender spears into 1 inch lengths.
- Steam the asparagus until tender.
- Drain and rinse in cold water to halt cooking and preserve color.
- Reserve.
- Melt 1/4 pound butter in a large saucepan over medium heat.
- Stir in the flour, and cook, stiring, until bubbly, about 3-5 minutes.
- Add the stock to the flour mixture, using a wire wisk to combine.
- Stir in the light cream and simmer until smooth and thickend, about 10 minutes.
- Add the mushrooms, wine, chicken and some salt and pepper to taste and remove from heat.
- preheat oven to 350 degrees.
- Melt the remaining 2 tablespoons butter in a skillet and cook almonds until golden brown, about 3-5 minutes.
- Combine the asparagus and the chicken mixture in a shallow 9x13 ovenproof dish.
- Sprinkle with the cheese and then with the almonds.
- Bake until bubbly and cheese is melted.
- About 30 minutes.
Nutrition Facts : Calories 964, Fat 73.3, SaturatedFat 30.3, Cholesterol 216, Sodium 917.2, Carbohydrate 21.4, Fiber 5.1, Sugar 5.2, Protein 53.3
CHEESY CHICKEN AND ASPARAGUS CASSEROLE
This chicken and asparagus casserole is a quick and easy pasta dinner.
Provided by ChristinaDC
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
- Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g
ASPARAGUS CHICKEN CASSEROLE
This recipe was given to me by Cynthia Chitwood in Osceola, AR. She made it for a church supper and I had to have the recipe!
Provided by Barenakedchef
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Layer in baking dish your chicken. Next layer your asparagus. Now mix the mayonnaise, lemon juice and chicken soup. Add this as your third layer. Next add the crushed Ritz crackers and drizzle with butter. Bake at 350 for 30 minutes.
Nutrition Facts : Calories 601.5, Fat 44.4, SaturatedFat 15.7, Cholesterol 116.8, Sodium 923.6, Carbohydrate 27.6, Fiber 1.8, Sugar 5.3, Protein 24.9
CHICKEN -ASPARAGUS CASSEROLE
Make and share this Chicken -Asparagus Casserole recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees.
- Grease 13 X 9-inch casserole; set aside.
- Heat oil in small skillet over medium heat.
- Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
- Mix soup, eggs, ricotta cheese and 1 cup Cheddar cheese in large bowl until well blended.
- Add onion mixture, chicken, asparagus and noodles; mix well.
- Season with pepper, if desired.
- Spread mixture evenly in prepared casserole.
- Top with remaining 1 cup Cheddar cheese.
- Bake 30 minutes or until center is set and cheese is bubbly.
- Let stand 5 minutes before serving.
- Garnish as desired.
- Notes:*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces.
- Bring 6 cups water to a boil over high heat in large saucepan.
- Add fresh asparagus.
- Reduce heat to medium.
- Cover and cook 5 to 8 minutes or until crisp-tender.
- Drain.
Nutrition Facts : Calories 232.6, Fat 12.2, SaturatedFat 6.4, Cholesterol 82, Sodium 351.8, Carbohydrate 19.4, Fiber 1.6, Sugar 2, Protein 11.9
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