Description
This Chicken and Asparagus Casserole brings together tender chicken, crisp asparagus, and creamy mushroom goodness all baked under a golden, buttery breadcrumb topping. It’s comfort food with a touch of freshness, perfect for a hearty family dinner or make-ahead weekday meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cooked rice
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, asparagus, cooked rice, cream of mushroom soup, sour cream, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until well blended.
- Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.
- In a small bowl, stir together the breadcrumbs and melted butter until evenly coated.
- Sprinkle the breadcrumb mixture over the casserole.
- Bake for 25–30 minutes, until the top is golden and the casserole is bubbling.
- Let it rest for a few minutes before serving.
Notes
- Make it ahead: Assemble the casserole a day in advance and refrigerate. Bake just before serving.
- Rotisserie shortcut: Using rotisserie chicken makes prep extra quick.
- Customize the veggies: Try mixing in peas or mushrooms for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: Chicken casserole, asparagus bake, creamy chicken rice