Chicken Asparagus Casserole Bake: Creamy Spring Comfort Food
Inside: An easy recipe with chicken, asparagus, and pasta that’s delicious and a little bit decadent with four flavorful cheeses. This creamy casserole makes the perfect spring comfort food!
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What if a decadent macaroni and cheese met a classic spring chicken and asparagus casserole? It’s a spring romance made for a weeknight dinner, potluck, party, or meal train!
Comfort foods are most associated with cold weather, but really don’t we love them all year long? And this Southern style casserole is usually a hit with the whole family (it might even get all on board with the veggie part).
Why? Because it’s a complete meal with protein, pasta, and a vegetable. Because four different cheeses make it creamy and full of flavor. And it’s the perfect casserole for spring because it spotlights the season’s favorite vegetable—asparagus!
Chicken Asparagus Casserole Ingredients.
Here’s what you’ll need to put together this creamy chicken asparagus bake:
- 2 cups cooked and cut up Chicken, in bite-size pieces
- 1 bunch of Fresh Asparagus, trimmed and cut into 1-2 inch pieces
- 1/4 cup Unsalted Butter
- 1/4 cup Chopped Yellow Onion
- 8 oz. sliced White Button Mushrooms
- 1 cup Chicken Broth
- 8 oz. Heavy Cream
- 1/4 cup All Purpose Flour
- 4 oz. Cream Cheese
- 3/4 cup Shredded Sharp White Cheddar Cheese, divided
- 1/2 cup Shredded Fontina Cheese
- 1/4 cup Shredded Parmesan Cheese
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 8 oz. Egg Noodles, cooked
Make sure to print the recipe card at the bottom of this post.
How to Make This Creamy Chicken and Asparagus Recipe.
1. Prep any of the above ingredients as needed.
- Chicken: Cook the chicken before assembling the casserole (chicken breasts, tenders, or chicken thighs are all fine). Season chicken, cook in a frying pan until golden brown and no longer pink inside, then cut the cooked chicken into bite sized pieces. (Leftover or rotisserie chicken makes this recipe much faster!)
- Noodles: Cook the pasta noodles and toss them with just enough butter or olive oil so they won’t stick together while they sit.
- Veggies: Trim the tough ends off of the asparagus spears and cut them into one to two inch pieces. Chop the onion, and if needed, wash and slice the mushrooms.
2. Preheat the oven to 350 degrees.
3. Melt the butter in a large skillet and saute the asparagus, onion, and mushrooms for 4-5 minutes on medium heat.
4. Turn the heat down to low and stir the flour into the vegetable mixture until coated and combined.
5. Slowly add the whipping cream, stirring constantly.
6. Slowly add half a cup of the chicken broth, constantly stirring until thoroughly combined.
7. Stir in the cream cheese. (Cut it into pieces first to help it melt faster.)
8. Stir in a half cup of the cheddar cheese until melted, followed by the fontina cheese, then half of the parmesan (app. 3 tbs.). Add the salt and pepper and combine until you have a creamy sauce. If you want it less thick, add the remaining 1/4 cup of chicken broth.
9. Place the cooked noodles, cooked and cut-up chicken, and the sauce into a large mixing bowl and combine well.
10. Transfer the chicken mixture to a 9×13 baking dish and sprinkle the remaining sharp cheddar and parmesan on top.
11. Bake for 30 minutes, uncovered.
Options to Make it Lighter and More Low Carb.
The only thing about eating a dish with a rich, creamy, cheesy sauce with pasta is how filling it is. And yes, also the amount of fat, carbs, and calories. You might not want to eat this full-on version on a daily basis, but there are always options to help it fit into a more restricted or special diet!
- Lessen the calorie load with a smaller serving—fill some of your stomach with greens by pairing it with a side salad.
- Make it more low carb by omitting the flour and pasta, and adjusting the amount of sauce accordingly for the amount of chicken and vegetable mixture.
- For less fat, sub the heavy cream with low-fat sour cream or Greek yogurt, and use low fat cream cheese (I’m not a big fan of low-fat cheeses but they are available if you want to take the fat down further.)
Substitutions.
You don’t have to use these specific cheeses if you can’t easily find them at the grocery store or you already have some cheese on hand. Just keep in mind:
- Look for white meltable cheeses. Gruyere cheese and goat cheese would also be delicious in place of the fontina and/or cream cheese.
- Make sure that at least one of the cheeses has a stronger flavor if you’re subbing the sharp cheddar or the parmesan.
- And the cheddar doesn’t have to be white, just sharp. Your dish will have a slightly different color, but will still taste just as good!
This same chicken-asparagus casserole recipe would also be delicious as a chicken-broccoli casserole! Next time, I’m trying out either this or spinach…
Storage:
Store the leftovers in an airtight container in the refrigerator for up to a week.
Can you freeze it? Yes and no. Safety and taste wise, you can freeze it up to three months. The texture of the sauce changes a little bit so it’s not the best candidate for a freezer meal casserole to give to someone. But it’s perfectly fine to serve at home—try stirring in a little cream and heating on the stovetop if you want to bring the sauce back to life.
SH&H Tip: If you take casseroles to parties and potlucks often, have you ever heard of Fancy Panz? They cover the not-so-attractive aluminum pan, help keep the food warm or cool, and you can leave the disposable foil pan behind with the remaining food in it and not worry about washing or getting your dish later!
Let me know if you give this recipe a try and what you think in the comments! (And if you’d leave a star rating and quick review, that would make my day!)
Printable Recipe:
Creamy Chicken Asparagus Casserole Bake
Ingredients
- 2 cups cooked and cut up Chicken in bite-size pieces
- 1 bunch Fresh Asparagus trimmed and cut into 1-2 inch pieces
- 1/4 cup Unsalted Butter
- 1/4 cup Chopped Yellow Onion
- 8 oz. Sliced White Button Mushrooms
- 1 cup Chicken Broth
- 8 oz. Heavy Cream
- 1/4 cup All Purpose Flour
- 4 oz. Cream Cheese cubed
- 3/4 cup Shredded Sharp White Cheddar Cheese divided
- 1/2 cup Shredded Fontina Cheese
- 1/4 cup Shredded Parmesan Cheese
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 8 oz. Egg Noodles cooked
Instructions
- Prep any of the above ingredients as needed.Chicken: Cook the chicken before assembling the casserole and cut it into bite sized pieces. (Leftover or rotisserie chicken make this recipe much faster!)Noodles: Cook the pasta noodles and toss them just enough butter or olive oil so they won’t stick together while they sit.Veggies: Trim the tough ends off of the asparagus spears and cut them into 1-2 inch pieces. Chop the onion, and if needed, wash and slice the mushrooms.
- Preheat the oven to 350 degrees.
- Melt the butter in a large skillet and saute the asparagus, onion, and mushrooms for 4-5 minutes on medium heat.
- Turn the heat down to low and stir the flour into the vegetable mixture until coated and combined.
- Slowly add the whipping cream, stirring constantly.
- Slowly add half a cup of the chicken broth, constantly stirring until thoroughly combined.
- Stir in the cream cheese. (Cut it into pieces first to help it melt faster.)
- Stir in a half cup of the cheddar cheese until melted, followed by the fontina cheese, then half of the parmesan (app. 3 tbs.). Add the salt and pepper and combine until you have a creamy sauce. If you want it less thick, add the remaining 1/4 cup of chicken broth.
- Place the cooked noodles, cooked and cut-up chicken, and the sauce into a large mixing bowl and combine well.
- Transfer the chicken mixture to a 9×13 baking dish and sprinkle the remaining sharp cheddar and parmesan on top.
- Bake for 30 minutes uncovered.
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Looks so good … I can hardly wait to make this one!
Thanks Kate!
Thanks Marlis!!
Sounds delicious!
Thanks Susan!!