FRESH ASPARAGUS AND CHICKEN CASSEROLE
Great in the spring when asparagus first comes in and you can get it fresh.
Provided by KMSMOKEY
Categories Pasta and Noodles Noodle Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
- 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.
- 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.
- Bake 30 minutes in the preheated oven, until lightly brown.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g
ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE
Steps:
- Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
- Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
- Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
- Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
- Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
- Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
- Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.
Nutrition Facts : Calories 454 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN AND ASPARAGUS BAKE
You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS
Make and share this Asparagus and Cheddar Stuffed Chicken Breasts recipe from Food.com.
Provided by Debbwl
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*F.
- Place 3 asparagus spears in the center of each flattened chicken breast and top each with 1/4 cup cheddar cheese.
- Bring in sides of chicken and tie in 1 or 2 places with kitchen string.
- Season to taste with lemon pepper seasoning and place in a baking dish. Add 1/4 inch of water to dish; cover and cook for 20 minutes.
- Remove cover and cook for 20 minutes more or until chicken is cooked through.
Nutrition Facts : Calories 373.1, Fat 22.9, SaturatedFat 9.8, Cholesterol 122.5, Sodium 273.1, Carbohydrate 2.2, Fiber 0.9, Sugar 0.7, Protein 38.4
CHEESY CHICKEN ASPARAGUS CASSEROLE
A healthy chicken and asparagus casserole with a creamy cheese sauce. Your entire family will love this dish!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9x13-inch deep baking dish with cooking spray and set aside.
- Heat 1 tablespoon olive oil over medium high in a Dutch oven or large, deep skillet. Add the chicken and cook until the edges are brown, but the center is still slightly pink. Remove to a plate and set aside.
- In the same skillet, heat remaining 1 tablespoon olive oil and add the onion. Cook until beginning to brown and soften, about 3 minutes, then whisk in the flour. Cook until the flour is lightly brown, about 1 minute, then add the chicken broth. Increase heat to high, then continue whisking until the flour is smooth. Add the milk, salt, black pepper, garlic powder, and thyme. Cook and stir until the mixture bubbles and thickens, 3 to 5 minutes.
- Remove pan from heat, then stir in the reserved chicken, frekkeh or quinoa, asparagus, carrots and 1/2 cup melty cheese (Gouda, Fontina, etc.). Transfer to the prepared baking dish and cover with aluminum foil.
- Bake, covered, for 35 minutes, then uncover and stir the filling. Continue baking, uncovered, until the the freekeh is soft (or the quinoa is sprouted) and the chicken is cooked through, about 10 additional minutes. Some liquid may be bubbling at the top. Stir once more, then top with 1/4 cup Parmesan. Return to the oven until the cheese melts, about 3 minutes. Serve warm.
BACON CHEDDAR CHICKEN WITH ASPARAGUS CREAM SAUCE
This is a recipe I created, Instead of a flour or bread crumb coating on the chicken. I thought why not create an asparagus sauce to go on top of this chicken dish. I also used chicken thighs. That kept the chicken very tender. It is absolutely delicious. This was a really huge hit in my home. It is also a low-carb recipe. I hope you all enjoy my recipe!
Provided by Nor Mac @Adashofloverecipepage
Categories Chicken
Number Of Ingredients 17
Steps:
- Preheat oven to 350° Lay out a piece of foil, wax paper, or parchment paper on a countertop.
- Open chicken thighs and place with cut side up on to counter prep area. Pound thighs gently until flattened. Do not pound until thin.
- Place chopped cheese and one slice of bacon cut in half on top of each chicken thigh. Roll up chicken thigh with bacon and cheese inside.
- Place seam side down in a 9 x 13" baking pan
- Season with garlic salt, Black pepper, and paprika. Cover pan with foil tightly. Place in oven and bake approximately 30 minutes. (You May start the sauce at this time. ) Uncover chicken and continue to bake an additional 15 minutes.
- While the chicken is finishing baking. Make the asparagus cream sauce. Place the butter and olive oil into a skillet on medium heat. Mix the two together as it melts to combine.
- Add in the chopped onion. Cook until it caramelizes. (About 10 minutes)
- Steam asparagus until it is almost cooked through. Drain and set aside. In skillet with with onion and butter. Add in the chopped garlic. Stir until garlic lightly Browns.
- Add in the cream, parsley, garlic salt and pepper. Bring to a boil. Stir and continue cooking until cream cooks down a bit. Mix 1 tablespoon of cream with one teaspoon of cornstarch. Stir into pan mixture. Stir well to combine. continue to cook until it thickens a little bit.
- Remove chicken from oven. Plate two chicken thighs on each plate. Serve thighs with asparagus on top and cream sauce.
ASPARAGUS CHEDDAR QUICHE
I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.
Provided by Irmgard
Categories One Dish Meal
Time 1h5m
Yield 1 quiche
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Brush the partially baked pie shell with mustard.
- Reserve.
- Melt butter.
- Cook onion until tender but do not brown.
- Combine onion with dill, asparagus and cheese.
- Spoon evenly into the pie shell.
- Beat eggs.
- Add milk, salt, pepper, nutmeg and cayenne.
- Pour the mixture over the asparagus and cheese.
- Bake 35 to 45 minutes or until just set.
- Cool 10 minutes before serving.
CHICKEN -ASPARAGUS CASSEROLE
Make and share this Chicken -Asparagus Casserole recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees.
- Grease 13 X 9-inch casserole; set aside.
- Heat oil in small skillet over medium heat.
- Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
- Mix soup, eggs, ricotta cheese and 1 cup Cheddar cheese in large bowl until well blended.
- Add onion mixture, chicken, asparagus and noodles; mix well.
- Season with pepper, if desired.
- Spread mixture evenly in prepared casserole.
- Top with remaining 1 cup Cheddar cheese.
- Bake 30 minutes or until center is set and cheese is bubbly.
- Let stand 5 minutes before serving.
- Garnish as desired.
- Notes:*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces.
- Bring 6 cups water to a boil over high heat in large saucepan.
- Add fresh asparagus.
- Reduce heat to medium.
- Cover and cook 5 to 8 minutes or until crisp-tender.
- Drain.
Nutrition Facts : Calories 232.6, Fat 12.2, SaturatedFat 6.4, Cholesterol 82, Sodium 351.8, Carbohydrate 19.4, Fiber 1.6, Sugar 2, Protein 11.9
CHEESY CHICKEN AND ASPARAGUS CASSEROLE
This chicken and asparagus casserole is a quick and easy pasta dinner.
Provided by ChristinaDC
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
- Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g
CHEESY CHICKEN AND ASPARAGUS
I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was-and still is-a tolerant taste tester.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.
Nutrition Facts :
CHEDDAR ASPARAGUS SOUP
This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit.
Provided by Leslie in Texas
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large skillet over medium heat.
- Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
- Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
- Blend in chicken stock and bay leaf; reduce heat to medium-low.
- Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
- Add asparagus and continue cooking until tender, about 10 minutes.
- Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
- Ladle soup into heated bowls and serve immediately.
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