This easy-to-make casserole was a hit at my house! I used leftovers for part of it, which is always a plus, and it all went together so well. As for the pasta, we had a mix of cooked bow ties, elbows and spirals and they worked great! My 16-month-old daughter loved it, and the leftovers reheated beautifully the next day. Hope you like it as much as we did!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.

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  • Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spray a 9x13-inch baking dish with cooking spray.

  • Whisk cream of asparagus soup with milk in a bowl until smooth.

  • Spread the cooked bow tie pasta over the bottom of the baking dish.

  • Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.

  • Lay chicken breast slices over pasta.

  • Spread the asparagus over the chicken slices.

  • Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.

  • Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

371 calories; 17.1 g total fat; 52 mg cholesterol; 954 mg sodium. 33.4 g carbohydrates; 21 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2012
This was a hit in our house! I did the same as the other reviewer - substituted cream of mushroom soup (had on hand), plus added sauteed mushrooms. Also used whole wheat spiral pasta instead of white. It turned out great. Hubby had 3 servings! Read More
(7)

Most helpful critical review

Rating: 3 stars
05/12/2015
I followed the recipe as close as I could. my grocery store didn't have cream of asparagus so I used a cream of chicken and a cream of mushroom as suggested by a reviewer. I also sautéed my asparagus with salt pepper garlic and onion powder. I had to keep hubby from snagging pieces while I prepped the rest! I added some salt to the water boiling with the pasta as well since I noticed there was no seasonings listed. It was good not amazing or anything. Still a little bland. Ok for a Monday night but probably won't make again unless hubby requests. (He put some croutons on top of his) Read More
21 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2012
This was a hit in our house! I did the same as the other reviewer - substituted cream of mushroom soup (had on hand), plus added sauteed mushrooms. Also used whole wheat spiral pasta instead of white. It turned out great. Hubby had 3 servings! Read More
(7)
Rating: 5 stars
09/20/2012
This was a hit in our house! I did the same as the other reviewer - substituted cream of mushroom soup (had on hand), plus added sauteed mushrooms. Also used whole wheat spiral pasta instead of white. It turned out great. Hubby had 3 servings! Read More
(7)
Rating: 4 stars
06/08/2012
This is a good 'foundation' recipe easy and delicious. I substituted cream of mushroom soup for asparagus and added some lightly sauteed fresh mushrooms to add taste and interest. Top with chopped browned almonds or crushed potato chips if you want to be really retro. Read More
(5)
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Rating: 5 stars
10/23/2012
I made it many times with cream of asparagus soup. It is always a hit. This a salad and bread! Yum Read More
(3)
Rating: 4 stars
02/18/2014
I halved the recipe I used only one can of Mushroom soup and a 10 0z can of chicken I added some mushroom with the asparagus and sautéed instead of cooking in water we liked it and will make again Read More
(1)
Rating: 4 stars
04/30/2014
Had both cream of mushroom/chicken but no asparagus soup so added one of each. I felt three cans was unnecessary. Added sauteed mushrooms. Shredded cheddar on top and excellent! Read More
(1)
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Rating: 4 stars
07/21/2013
This was delicious! The recipe calls for three cans of soup but it is very good and not so soupy with two. Also shredded Parmesan cheese can be substituted for the cheddar/jack. Everyone loved it. Read More
(1)
Rating: 5 stars
07/13/2018
Used this as a base recipe - made it with a few modifications and it turned out wonderful. Read More
Rating: 3 stars
05/11/2015
I followed the recipe as close as I could. my grocery store didn't have cream of asparagus so I used a cream of chicken and a cream of mushroom as suggested by a reviewer. I also sautéed my asparagus with salt pepper garlic and onion powder. I had to keep hubby from snagging pieces while I prepped the rest! I added some salt to the water boiling with the pasta as well since I noticed there was no seasonings listed. It was good not amazing or anything. Still a little bland. Ok for a Monday night but probably won't make again unless hubby requests. (He put some croutons on top of his) Read More
Rating: 5 stars
03/20/2014
Every one loved it I put one can of cream of potatoes to substitute for one of the asparagus cans husband said this is something you would find at a restaurant. Read More