I made this one night intending to make a broccoli and chicken casserole and then realized Boyfriend forget to buy broccoli. It turned out wonderfully, though. Enjoy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Bring a large pot of lightly salted water to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. Drain well.

  • Sprinkle both sides of chicken breasts with salt and seasoned salt.

  • Heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. Set chicken breasts aside.

  • Mix cream of mushroom and cream of chicken soups, Cheddar cheese, mushrooms, and garlic in a large bowl.

  • Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.

  • Arrange asparagus spears in a layer over the noodles.

  • Dice chicken breasts and spread over the asparagus spears.

  • Pour soup mixture over the asparagus.

  • Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.

  • Cover the dish and bake in the preheated oven for 15 minutes.

  • Remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. Allow to stand 10 minutes before serving.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

504.28 calories; 24.17 g protein; 41.02 g carbohydrates; 26.88 g fat; 71.64 mg cholesterol; 1816.73 mg sodium. Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

03/04/2012
My husband generally cringes at casseroles and absolutely loved this recipe. Instead of canned cream of chicken soup I made homemade...and added some celery salt. I sauteed the chicken in minced garlic and used fresh cooked asparagus instead of canned. I also doubled the amount of cream soup as not to have it dry out. Delicious!!
(10)

Most helpful critical review

01/24/2016
I followed the recipe except for substituting fresh asparagus for canned. After steaming the asparagus I decided to use the full pound and it didn't seem like too much. I didn't find the taste to be anything spectacular and the soup mixture was an unpleasant consistency; I'd say half a cup of milk should have been added. Additionally having the asparagus spears in the casserole made it messy to eat because they were difficult to cut. I would suggest cutting into smaller pieces. I would also suggest putting the noodles back in the pot after draining them and then mixing in everything except the crackers (including 1/2 cup of milk and chopped asparagus). Then pour it in the baking dish and put cracker crumbs on top.
(2)
12 Ratings
  • 5 Rating Star 6
  • 4 Rating Star 5
  • 3 Rating Star 1
03/04/2012
My husband generally cringes at casseroles and absolutely loved this recipe. Instead of canned cream of chicken soup I made homemade...and added some celery salt. I sauteed the chicken in minced garlic and used fresh cooked asparagus instead of canned. I also doubled the amount of cream soup as not to have it dry out. Delicious!!
(10)
03/01/2012
Everyone loved it! Substituted cream of celery soup and celery instead of mushrooms.And used fresh steamed asparagus. Will be making this one again!
(8)
01/24/2016
I followed the recipe except for substituting fresh asparagus for canned. After steaming the asparagus I decided to use the full pound and it didn't seem like too much. I didn't find the taste to be anything spectacular and the soup mixture was an unpleasant consistency; I'd say half a cup of milk should have been added. Additionally having the asparagus spears in the casserole made it messy to eat because they were difficult to cut. I would suggest cutting into smaller pieces. I would also suggest putting the noodles back in the pot after draining them and then mixing in everything except the crackers (including 1/2 cup of milk and chopped asparagus). Then pour it in the baking dish and put cracker crumbs on top.
(2)
11/14/2014
I used the entire bag of egg noodles and I cubed the meat before browning. I used 2 cans of asparagus and 2 cans of mushrooms. Prepped the night before except for cracker topping. Extremely delicious!
(1)
03/14/2014
I was looking for a way to repurpose some homemade chicken noodle soup. This was perfect! Because I was starting w/precooked noodles & chicken my prep was a little different. I cut up my asparagus & sauteed it in a pan w/onions mushrooms red peppers butter & garlic. Added the soups followed by the noodles & chicken. I tasted it before deciding to go ahead & add the cheese. This was super creamy...maybe a little too creamy for us but my ratio could've been off using the leftovers. I'd like to try it w/a different cheese also altho the cheddar was good! Eating leftovers for breakfast as I rate it & they're even better than lastnights dinner:)
05/27/2014
My husband and I both thought this was delicious. Our only change was to use fresh asparagus because it was in season. Loved this and will be making this again! Thank you for sharing!
04/08/2014
I had a pound of asparagus some broccoli and cooked chicken breast I had to use up. I found this recipe and used cream of chicken and cream of celery with about a half a cup of sour cream. It turned out very tasty and creamy. I will certainly make this again.
03/19/2018
Maybe I didn t follow the directions right. The 8x8 pan was way too small. I also think it needed to cook longer. Mine was actually a bit cool in the center so I threw it back in the oven. It s a little messy to scoop out of the pan because of the noodles on the bottom. I used fresh steamed asparagus and they were still tough. BUT the overall flavor was wonderful so I gave it a 4 out of 5.
08/23/2017
We will definitely make this again I. Made some changes...I added sour cream to noodle mixture I also add d shredded cheddar cheese to each layer and topped it off with panko and more cheese. Easy to prepare for a weeknight dinner.