Chicken & Asparagus Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 236.2
  • Total Fat: 8.4 g
  • Cholesterol: 51.0 mg
  • Sodium: 991.2 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 19.9 g

View full nutritional breakdown of Chicken & Asparagus Casserole calories by ingredient
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This is WOW yummy!!! I adapted it from a recipe I saw on
It's also an easy way to get your kids to eat their veggies!
This is WOW yummy!!! I adapted it from a recipe I saw on
It's also an easy way to get your kids to eat their veggies!

Number of Servings: 8


    2 Chicken breasts, cooked and diced
    3 cups cooked egg noodles (about 1/2 of a 1 lb. bag)
    2 to 3 cups asparagus, cut into 2" pieces (about 1/2 a bundle)
    1 (15.4 oz) can of cream of mushroom soup
    2 tsp oregano
    2 tsp basil
    1 1/2 tsp seasoning salt (or season all)
    1 tsp black pepper
    1 tsp garlic powder
    1/2 cup skim milk
    1 tbsp olive oil
    1 large carrot, chopped
    1 celery stalk, chopped
    1/2 medium onion, chopped
    1/2 red bell pepper, chopped
    1/3 cup grated parmesean cheese
    1/2 cup french fried onions


Makes 8 (large 1 cup) servings

Cook chicken and egg noodles if not already done. I cook my chicken on the George Forman grill rather than boiling it so there is more flavor.

In a bowl combine chicken, noodles, asparagus, soup, seasonings, and milk. Set aside.

In a shallow skillet heal oil over medium high heat. Saute remaining veggies until soft. You can sprinkle some salt, pepper, and garlic powder for more flavor while cooking.

Combine veggies with the chicken/asparagus and mix well. Pour into a greased 13x9x2 in. baking dish. Cover with foil and bake at 350 degrees for 25 minutes.

Uncover and sprinkle with the parmesean cheese and french fried onions. Bake uncovered for 5 more minutes.

Let it set to cool 5 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user SHAELILY.

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