Description
A cozy and comforting casserole made with chicken, asparagus, and creamy sauce, perfect for family gatherings.
Ingredients
Scale
- 1/2 pound fresh asparagus
- 1/4 cup butter
- 1 8-ounce package sliced fresh mushrooms
- 1/2 cup diced onion
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 8-ounce carton whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 handfuls baby spinach leaves
- 2 green onions, green parts only, sliced
- 2 1/2 cups chopped cooked chicken
- 1 8-ounce package medium egg noodles, cooked
Instructions
- Preheat the oven to 350 degrees.
- Cut off tough ends from the asparagus and discard. Cut asparagus into 2-inch pieces.
- Melt butter in a large skillet over medium heat and sauté the asparagus, onion, and mushrooms for 4 minutes until softened.
- Whisk in the flour until smooth, and cook for one minute while stirring constantly.
- Gradually add in the chicken broth and cream, whisking continuously to combine.
- Cook for an additional 6 to 8 minutes, stirring occasionally until slightly thickened.
- Stir in 1/4 cup of Parmesan cheese, salt, pepper, chopped chicken, green onions, and spinach, mixing well.
- Place cooked egg noodles in a large bowl and add the chicken mixture. Stir until everything is evenly combined.
- Spoon the mixture into a greased 13X9-inch baking dish.
- Top with the remaining 1/4 cup of cheese and bake for 30 minutes until bubbly and golden.
Notes
Feel free to customize with your favorite vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg