Asparagus Chicken Casserole Recipes

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

FRESH ASPARAGUS AND CHICKEN CASSEROLE

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.

CHICKEN ASPARAGUS CASSEROLE

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!

ASPARAGUS CHICKEN CASSEROLE

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.

CHICKEN ASPARAGUS CASSEROLE

Steps:

• Place chicken breasts on lg.
• piece of foil.
• Sprinkle generously with onion flakes.
• Wrap up to completely enclose and bake at 350 for 1 hour.
• Remove and set aside till cool enough to handle.
• Melt butter in medium saucepan over medium heat.
• Add 1/2 of the salt and all of the flour.
• Whisk till smooth.
• Slowly add half-n-half and whish until thick and creamy (gravy consistency).
• Cut chicken up into medium chunks and set aside.
• In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
• Pour chicken broth over.
• Sprinkle with half the cheese.
• Place asparagus on top.
• Place cut-up chicken on asparagus.
• Pour cream sauce over all.
• Leave in layers-Do NOT mix together.
• Sprinkle with remaining cheese.
• Bake, uncovered on 375 for about 30 minute or until bubbly.
• Let stand for 5 minute before serving.
• Enjoy!