Fresh Asparagus and Chicken Casserole

Fresh Asparagus and Chicken Casserole


"Great in the spring when asparagus first comes in and you can get it fresh."


1 h 15 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  2. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
  3. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
  4. Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until lightly brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 205 Ratings


This is a great meal when slightly altered, even my picky hubby liked it. I boiled the chicken to cook it, and added 2 boulion cubes. I used that as my chicken stock. I also boiled the aspara...

I thought this was a great recipe except I made a few changes to what I had on hand and what we prefer. I omitted the peppers and celery since I didn't have any and replaced with chopped onion,...

Everyone loved this dish. It does take quite a bit time to prep the dish but well worth it. I made it a little easier by just mixing the sauce with the noodles and pouring it into the casserol...

I almost feel guilty reviewing this recipe because I changed it up so much! But the basics were there - chicken, asparagus, sour cream, parmesan and noodles. What I changed was in response to th...

Very Good... I used 1 cup sour cream and 1/2 cup mayonaise instead and thickened the sauce with flour & milk before assembling. I increased the noodles to 12 oz and assembled it in this order no...

Great following other reviewer's suggestions and changing/adding a few other things on my own, this is a keeper! For starters, I used at least 10 oz's medium-width egg noodles, 2+ cu...

This was a great recipe I will use again. Can't wait to try it on hubby. The only change I made was I simmered the asparagus with the chicken stock and saute' onions and celery together and ad...

this dish created soooo much water!!! I used all fresh veggies so i should've known better. the sour cream got all clumpy and gross. i dont know if i will make it again- at least change some o...

Very dee-licious! I added yellow pepper also and used fresh asagio along with the fresh parmesan. I doubled the cheese amount. Some sweet basil and garlic powder were also added. Instead of l...