the best Chicken and Asparagus Casserole: 5-Star Comfort

Let’s be real—some nights, the last thing you want to do is juggle multiple pots and pans while trying to wrangle hungry kiddos or decompress after a full day at work. That’s exactly why Chicken and Asparagus Casserole deserves a permanent spot in your recipe rotation. It’s warm, creamy, and packed with real-deal comfort—plus it sneaks in some greens (shoutout to asparagus and spinach) without setting off your picky eater’s internal siren.

Whether you’re cooking for your family, your girlfriends, or just yourself with leftovers to spare, this chicken and asparagus recipe hits all the right notes: satisfying, simple, and delicious enough to make you feel like a weeknight kitchen hero.

Why You’ll Love This Chicken and Asparagus Casserole

Let’s count the ways.

First, this casserole is a brilliant way to use up leftover chicken—rotisserie chicken works like a charm. Second, asparagus adds a fresh, slightly crisp element that balances all the creamy goodness. And lastly, this is a full meal in one dish. Yep—protein, veggies, pasta, and a dreamy sauce all baked into a golden, bubbly masterpiece.

Plus, let’s not overlook the fact that this is the kind of dish that makes your kitchen smell like comfort itself. Cozy, buttery, garlicky comfort.

Ingredients You’ll Need

Here’s what you’ll gather for this easy chicken and asparagus recipe:

• 1/2 pound fresh asparagus (roughly 1 bunch)
• 1/4 cup butter
• 1 (8 oz) package sliced fresh mushrooms
• 1/2 cup diced onion
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 (8 oz) carton whipping cream
• 1/2 cup shredded Parmesan cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 handfuls baby spinach leaves
• 2 green onions, sliced (green parts only)
• 2 1/2 cups chopped cooked chicken (rotisserie chicken is your BFF here)
• 1 (8 oz) package medium egg noodles, cooked

Let’s Make It!

1. Prep your ingredients :

Wash and trim the asparagus. Cut into bite-sized pieces. Cook your egg noodles according to package directions and set aside.

2. Sauté the veggies :

In a large skillet, melt the butter over medium heat. Toss in the mushrooms and diced onion, and cook until they start to soften—about 5 minutes. Add the asparagus and cook for another 3 minutes until slightly tender (it’ll finish cooking in the oven, don’t worry).

3. Make that creamy, dreamy sauce :

Sprinkle the flour over the veggie mixture and stir to coat everything evenly. Gradually pour in the chicken broth, stirring constantly to prevent lumps (think gentle whisking, not vigorous arm day). Add the whipping cream and bring to a gentle simmer. Stir in salt, pepper, and half of the Parmesan cheese. Cook until the sauce thickens—just a few minutes.

4. Add the rest :

Fold in the baby spinach, green onions, cooked chicken, and the cooked egg noodles. Stir until everything is coated in that luscious sauce and the spinach starts to wilt like it’s had a long day too.

5. Bake and serve :

Pour the mixture into a greased 9×13 casserole dish. Sprinkle the rest of the Parmesan cheese on top. Bake at 350°F for about 20–25 minutes, or until the top is golden and bubbling. Let it cool for a few minutes before digging in—trust me, your tongue will thank you.

Quick Tips for Casserole Success

• Want extra texture? Add a sprinkle of crushed buttery crackers or panko before baking.
• Short on time? Skip the fresh mushrooms and use canned (just drain well).
• Lactose-sensitive? Sub in half-and-half or even an unsweetened almond milk blend. It’ll still be creamy, promise.
• Make-ahead tip: Assemble everything and refrigerate up to a day in advance. Just pop it in the oven when you’re ready.

A Little Story from My Kitchen…

This Chicken and Asparagus Casserole has become my “please everyone and clear the fridge” recipe. One evening, after a long grocery run (a.k.a. cardio in disguise), I whipped this up using leftover rotisserie chicken and a lonely bundle of asparagus I swore I’d use earlier in the week. My husband went back for seconds before I even sat down. That’s when I knew this one was a keeper.

FAQs: Your Chicken and Asparagus Casserole Questions, Answered

Conclusion

Chicken and Asparagus Casserole is the ultimate comfort dish that checks all the boxes: easy, hearty, and full of flavor. It brings together creamy sauce, tender chicken, and bright veggies into a dish that feels like a hug on a plate. Whether you’re feeding a crowd or just looking to simplify your weeknight, this one’s got your back—no apron stress required.

Let me know if you try it, and don’t forget to tag @ChickenMagicRecipes so I can see your gorgeous casseroles. Happy cooking, friend! 💛

More Chicken Dishes You’ll Love

If this Chicken and Asparagus Casserole made your heart (and stomach) happy, I’ve got a few more cozy, crave-worthy dishes you’ll want to bookmark for next week’s meal plan. From handheld comfort foods to other creamy casseroles, here are some favorites to keep the flavor train rolling:

• Craving something with similar creamy vibes? This Neiman Marcus Chicken Casserole delivers rich, cheesy goodness in every bite—perfect for those nights when you just need to feel wrapped in a warm food hug.
• If you’re a garlic-lover like me, don’t miss the Garlic Parmesan Chicken Meatloaves. They’re tender, full of flavor, and honestly might convert even the most die-hard beef meatloaf fans.
• Want something fun and handheld? These Chicken Alfredo Air Fryer Calzones are a playful twist on a classic comfort combo—and yes, they’re just as delicious as they sound.
• Looking to keep the asparagus love going? Try this vibrant Honey Mustard Chicken with Roasted Asparagus and Cheese. It’s bright, bold, and makes the veggie the star of the show again.

These links will help round out your week with easy, comforting meals the whole family will love—and save you from that dreaded “what’s for dinner?” spiral. 💛

Chicken and Asparagus Casserole

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• Author: Aneta
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

This creamy Chicken and Asparagus Casserole is a comforting one-dish meal packed with juicy rotisserie chicken, tender asparagus, earthy mushrooms, and buttery egg noodles, all smothered in a rich Parmesan cream sauce. Perfect for busy weeknights or cozy Sunday dinners.

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Ingredients

Scale 1x2x3x

• 1/2 pound fresh asparagus, trimmed and cut into pieces

• 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 (rotisserie works great!)

• 1 (8-ounce) package medium egg noodles, cooked

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Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.

2. In a large skillet, melt the butter over medium heat. Add mushrooms and diced onion. Sauté for 5 minutes.

3. Stir in asparagus and cook for another 3 minutes.

4. Sprinkle flour over vegetables and stir to coat. Slowly whisk in chicken broth, then add whipping cream. Bring to a gentle simmer.

5. Stir in salt, pepper, and half the Parmesan. Cook until thickened, about 3–5 minutes.

6. Add spinach, green onions, chicken, and cooked noodles. Mix gently until everything is coated and spinach begins to wilt.

7. Pour into the prepared baking dish and sprinkle remaining Parmesan on top.

8. Bake uncovered for 20–25 minutes until bubbly and golden on top.

9. Let rest for 5 minutes before serving.

Notes

You can substitute frozen asparagus (thawed and drained) if fresh isn’t available.
Add crushed crackers or breadcrumbs on top for a crispy finish.
Make ahead: Assemble the casserole a day in advance and refrigerate until ready to bake.
Rotisserie chicken makes this dish super easy—no extra cooking required!

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 115 mg