Chicken Asparagus
A creamy, cheesy chicken and asparagus casserole with mushrooms and almonds, perfect for a comforting family dinner or casual gathering. Rich flavors and satisfying textures.
Ingredients
Instructions
- Spray a 13 x 9-inch pan with cooking spray and spread the cooked chicken breasts in the pan.
- Top the chicken with drained mushrooms and canned asparagus.
- Combine chopped onion, margarine, cream of asparagus soup, evaporated milk, soy sauce, pepper, and shredded Cheddar cheese; pour this mixture over the chicken and vegetables.
- Bake at 350°F for 30 minutes.
- During the last few minutes of baking, sprinkle sliced almonds on top.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute fresh asparagus for canned if in season, and add garlic for extra depth. If you prefer a creamier texture, increase the amount of evaporated milk. This dish can also be made with leftover rotisserie chicken for a quick option. For a twist, add some cooked bacon or swap the Cheddar for Gruyère.
Serving Suggestions
Serve this Chicken Asparagus casserole with a side of fluffy rice or buttery mashed potatoes for a complete meal. A crisp green salad or steamed vegetables pairs nicely to balance the richness of the dish. For a comforting option, consider serving with crusty bread or rolls, perfect for soaking up the creamy sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway through, to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Asparagus contains roughly 666 calories, with 26g protein, 27g carbohydrates, and 52g fat. It is an excellent source of vitamin D (133% of the Daily Value), protein (52% of the Daily Value), and calcium (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1181mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of cooked?
Yes, you can use raw chicken breasts, but you'll need to cook them first before assembling the dish. Bake them until fully cooked, around 20-25 minutes at 350°F, and then proceed with the recipe as directed.
Is there a vegetarian alternative for this recipe?
You can make a vegetarian version by replacing the chicken with hearty vegetables like zucchini or bell peppers. Use vegetable broth instead of evaporated milk and a plant-based cheese if desired. This makes for a delicious alternative while maintaining the creamy texture.
How can I make this recipe gluten-free?
To adapt this recipe for a gluten-free diet, ensure that your cream of asparagus soup is gluten-free or make your own using gluten-free ingredients. Also, check that the soy sauce is gluten-free, or substitute with tamari for a similar flavor without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).