Chickenasparaguscasserole Recipes

CREAMY CHICKEN AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375 degrees.
• Place asparagus pieces in a microwave-safe dish with 1/4 cup water. Cover and steam for 3 minutes or until tender. Drain and set aside.
• In a 12" skillet, melt butter over medium-high heat. Add chicken cook for 3 to 4 minutes, turn after it starts to turn brown. Continue cooking until done, about 3 to 4 more minutes.
• Remove chicken and place in a greased casserole dish. Top with the steamed asparagus. Cover and keep warm.
• Add onions and mushrooms to the skillet. Sautee until tender.
• Reduce heat to medium and add chicken broth, cream, salt, pepper, thyme, dijon, mayonnaise, and lemon juice. Whisk together and bring to a simmer.
• Stirring frequently, cook until sauce is reduced and starts to thicken about 8 to 10 minutes.
• Pour the mixture over the casserole. Stir in cheese.
• Sprinkle the top with the remaining cheeses. Bake for 30 minutes until bubbly and chicken is done.

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

CHEESY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9x13-inch deep baking dish with cooking spray and set aside.
• Heat 1 tablespoon olive oil over medium high in a Dutch oven or large, deep skillet. Add the chicken and cook until the edges are brown, but the center is still slightly pink. Remove to a plate and set aside.
• In the same skillet, heat remaining 1 tablespoon olive oil and add the onion. Cook until beginning to brown and soften, about 3 minutes, then whisk in the flour. Cook until the flour is lightly brown, about 1 minute, then add the chicken broth. Increase heat to high, then continue whisking until the flour is smooth. Add the milk, salt, black pepper, garlic powder, and thyme. Cook and stir until the mixture bubbles and thickens, 3 to 5 minutes.
• Remove pan from heat, then stir in the reserved chicken, frekkeh or quinoa, asparagus, carrots and 1/2 cup melty cheese (Gouda, Fontina, etc.). Transfer to the prepared baking dish and cover with aluminum foil.
• Bake, covered, for 35 minutes, then uncover and stir the filling. Continue baking, uncovered, until the the freekeh is soft (or the quinoa is sprouted) and the chicken is cooked through, about 10 additional minutes. Some liquid may be bubbling at the top. Stir once more, then top with 1/4 cup Parmesan. Return to the oven until the cheese melts, about 3 minutes. Serve warm.

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.

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!

CREAMY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Grease a 9x13 baking dish.
• Spread wild rice on the bottom of the dish.
• In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
• Top the rice with the chicken and asparagus and 1 cup of cheese.
• Combine the soups, miracle whip, eggs, lemon juice, whisk together.
• Spread soup mixture on top.
• Then top with remaining cheese and then crushed croutons.
• Finally, spoon melted butter over croutons.
• Bake at 350 degrees for 45 minutes to an hour.