Cheesy Chicken Asparagus Casserole
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Description
This easy-to-make casserole was a hit at my house! I used leftovers for part of it, which is always a plus, and it all went together so well. As for the pasta, we had a mix of cooked bow ties, elbows and spirals and they worked great! My 16-month-old daughter loved it, and the leftovers reheated beautifully the next day. Hope you like it as much as we did!
Ingredients
- ½ pound farfalle (bow tie) pasta
- 1 pound fresh asparagus - tough ends snapped off and spears halved crosswise
- cooking spray
- 3 (10.75 ounce) cans cream of asparagus soup
- 1 cup milk
- 2 cooked chicken breast halved - thinly sliced
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Directions
- 1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
- 2. Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
- 3. Preheat oven to 350 degrees F (175 degrees C).
- 4. Spray a 9x13-inch baking dish with cooking spray.
- 5. Whisk cream of asparagus soup with milk in a bowl until smooth.
- 6. Spread the cooked bow tie pasta over the bottom of the baking dish.
- 7. Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
- 8. Lay chicken breast slices over pasta.
- 9. Spread the asparagus over the chicken slices.
- 10. Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
- 11. Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.
Nutrition Facts
serving: 8 servings
calories: 371.4 kcal
carbohydrates: 33.4 g
protein: 21 g
saturated fat: 8.6 g
cholesterol: 52.4 mg
sodium: 954.3 mg
fiber: 4.8 g
sugar: 5.2 g