Go Back
–+ servings

Creamy Chicken Asparagus Casserole Bake

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Additional Possible Prep Time 15 minutes
Course Main Course
Cuisine American
Servings 10

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.
Tried this recipe?Let us know how it was!