Chicken and Asparagus Casserole

Of course asparagus tastes good in any creamy dish, and this casserole is no exception. Covered in a sauce made from whipping cream and Parmesan cheese, this is some serious Spring comfort food. And yes, it is a little heavy on the calories so portion control is a must. Serve a side salad with it and make yourself eat that first. Otherwise you are in danger of going back for seconds. And thirds.

And then there will be none left for leftovers the next night. And one of the best things about cooking a casserole, is having yummy leftovers. And a night off from cooking.

This casserole is made from scratch so it is perfect for people who don’t like to cook with condensed soups and processed foods.

Use Rotisserie Chicken

I like to use the meat off of a rotisserie chicken for casseroles. It is a huge timesaver, rotisserie meat is always moist and full of flavor, and the dog likes the little scraps I give her as I’m pulling the meat off the bone. A good tip when using rotisserie chicken meat is to pull the meat off the bone and shred it right when you get home from the store. It is a much easier process if done while the chicken is warm rather than doing it after the chicken has been refrigerated. I just put the meat in a large ziptop bag so that it is ready when I need it.

Storage

This casserole will keep in an airtight container in the refrigerator for 4 days.

Variations

You can easily use broccoli instead of asparagus in this recipe.

Try using orzo in place of egg noodles.

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Try These Other Chicken Casseroles

• Poppy Seed Chicken Casserole
• Jalapeno Popper Chicken Casserole
• Chicken Florentine Casserole
• Creamy Chicken and Rice Casserole
• Chicken Artichoke Casserole
• White Chicken Enchilada Casserole
• Spicy Chicken Tamale Casserole

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