Chicken and Asparagus Casserole

This creamy casserole made with egg noodles, chicken, asparagus, mushrooms, spinach and Parmesan cheese is one of my favorite Spring casseroles. When asparagus is in season, I just can’t get enough of it. If only I could get my kids (and husband) to like it more.

Of course asparagus tastes good in any creamy dish, and this casserole is no exception. Covered in a sauce made from whipping cream and Parmesan cheese, this is some serious Spring comfort food. And yes, it is a little heavy on the calories so portion control is a must. Serve a side salad with it and make yourself eat that first. Otherwise you are in danger of going back for seconds. And thirds.

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This casserole is made from scratch so it is perfect for people who don’t like to cook with condensed soups and processed foods.

Use Rotisserie Chicken

I like to use the meat off of a rotisserie chicken for casseroles. It is a huge timesaver, rotisserie meat is always moist and full of flavor, and the dog likes the little scraps I give her as I’m pulling the meat off the bone. A good tip when using rotisserie chicken meat is to pull the meat off the bone and shred it right when you get home from the store. It is a much easier process if done while the chicken is warm rather than doing it after the chicken has been refrigerated. I just put the meat in a large ziptop bag so that it is ready when I need it.

Storage

This casserole will keep in an airtight container in the refrigerator for 4 days.

Variations

You can easily use broccoli instead of asparagus in this recipe.

Try using orzo in place of egg noodles.

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Try These Other Chicken Casseroles

• Poppy Seed Chicken Casserole
• Jalapeno Popper Chicken Casserole
• Chicken Florentine Casserole
• Creamy Chicken and Rice Casserole
• Chicken Artichoke Casserole
• White Chicken Enchilada Casserole
• Spicy Chicken Tamale Casserole

Originally published April 4, 2014.

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