Chicken And Asparagus Bake Recipes

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CHICKEN ASPARAGUS BAKE



Chicken Asparagus Bake image

Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1 package (9-1/2 ounces) Triscuits
2 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup mayonnaise

Steps:

  • Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 779 calories, Fat 45g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 1248mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 11g fiber), Protein 32g protein.

CHICKEN AND ASPARAGUS



Chicken and Asparagus image

With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves
24 fresh asparagus spears, trimmed
1/3 cup Italian salad dressing
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons sesame seeds
Hot cooked white and wild rice blend, optional

Steps:

  • Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

FRESH ASPARAGUS AND CHICKEN CASSEROLE



Fresh Asparagus and Chicken Casserole image

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

1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

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



Chicken Asparagus Casserole image

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

2 boneless skinless chicken breast halves, cut into 1-inch cubes
2 lbs fresh asparagus, cut into 1-inch pieces & blanched
1 (10 3/4 ounce) can cream soup
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon curry powder
pepper
1 cup shredded cheese

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!

CHICKEN AND ASPARAGUS BUNDLES



Chicken and Asparagus Bundles image

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

Steps:

  • Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN-ASPARAGUS BAKE



Chicken-asparagus Bake image

This came out of one of the free leaflets that you can get through the mail. I have adapted it to suit my family, but you could easily change it around to suit you family as well. Try it and enjoy.

Provided by Jellyqueen

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (12 ounce) package of vegetable spiral shaped pasta
1 tablespoon olive oil
1 red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color)
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups ricotta cheese
1 (10 ounce) can cream of chicken soup
2 cups shredded monterey jack pepper cheese
2 eggs, slightly beaten
fresh cracked pepper
2 medium chicken breasts, cooked and sliced (I like to make this when I have leftover grilled chicken)
1 (10 ounce) package frozen asparagus cuts, thawed or 1 bunch fresh asparagus, steamed and cut

Steps:

  • Preheat oven to 350°F
  • Heat oil in medium skillet over medium heat.
  • Add bell pepper, onion and garlic and cook and stir for 5 minutes.
  • Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
  • Stir in cut up chicken and asparagus.
  • Next stir in bell pepper mix and cooked pasta.
  • Spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
  • Bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 653.9, Fat 31.5, SaturatedFat 15.4, Cholesterol 161.6, Sodium 648.2, Carbohydrate 53.2, Fiber 3.5, Sugar 3.8, Protein 38.8

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