Fresh Asparagus And Chicken Casserole Recipes

CHICKEN & ASPARAGUS CASSEROLE

Steps:

• Grease a 9x13 inch pan. Preheat oven to 350.
• Spread the rice in the bottom of the pan.
• Slice the ends off of the asparagus and spread them in a layer on top of the rice.
• Layer the chicken on top of the asparagus. Season with salt and pepper.
• In a small bowl, mix the cream of chicken soup and water together. Pour over the chicken.
• Sprinkle with bacon bits and cheddar cheese.
• Bake for 35-40 minutes or until chicken is cooked thoroughly and asparagus is tender.

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!

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.

ASPARAGUS AND CHICKEN CASSEROLE

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.

CHEESY CHICKEN AND ASPARAGUS CASSEROLE

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.

CHICKEN -ASPARAGUS CASSEROLE

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.