Chicken and Asparagus Casserole

As a busy mom, I’m a big believer in using kitchen hacks to speed up meal prep whenever I can. This hearty chicken and asparagus casserole is an easy dinner idea that comes together quickly thanks to clever shortcuts. Convenience ingredients like condensed soup, evaporated milk, soy sauce, canned mushrooms and frozen veggies cut down on prep time while still delivering plenty of flavor.

The result? A creamy, cheesy bake loaded with bites of juicy chicken, earthy mushrooms and tender asparagus. Bubbly and comforting, this casserole recipe is perfect for family dinners and potlucks, or as a make-ahead option to tuck into the fridge for a busy night.

Ingredients for Chicken and Asparagus Casserole

• Butter: Melted butter creates a rich base for the sauce and softens the onions. Using unsalted butter will give you more control over the seasonings.
• Onion: A yellow onion is the perfect choice here for sweet, savory depth.
• Cream of mushroom soup: This shortcut ingredient creates an instantly rich and creamy sauce. If you don’t have cream of mushroom, swap in cream of chicken or celery.
• Mushrooms: Drained canned mushrooms add even more earthy flavor to the sauce. Fresh mushrooms are a simple swap—just slice and saute them with the onions before adding the other sauce ingredients.
• Evaporated milk: A can of evaporated milk is thicker and creamier than regular milk, which makes the sauce ultra smooth. Regular milk or half-and-half cream works in a pinch if you don’t have it.
• Pimentos: Diced pimentos have a sweet flavor similar to that of red bell peppers. Feel free to substitute pimentos with fresh chopped bell peppers—just saute them with the onion.
• Soy sauce: A few splashes of soy sauce bring umami notes and a deeper savory flavor. Low-sodium soy sauce works, or you can substitute Worcestershire sauce.
• Hot pepper sauce: Just a dash of hot sauce adds a subtle kick without overpowering the other flavors. Adjust the amount to suit your spice preference, or skip it to keep the dish mild.
• Cheddar cheese: Shredded cheddar melts into the sauce for sharp flavor and a thick, creamy texture. Bagged shredded cheese is convenient, but we always encourage you to shred a block by hand for the best flavor and smoother melting.
• Cooked chicken: The chicken should be cooked before it’s added to the casserole. This is the perfect occasion to use a store-bought rotisserie chicken or leftover grilled breasts—just cut the meat into bite-sized pieces first.
• Asparagus: Thaw frozen asparagus overnight in the fridge, drain it in a colander and pat it with paper towels to keep excess liquid out of the casserole. Fresh spears work, too; trim the ends, blanch them in boiling water and cut them into bite-sized pieces.
• Sliced almonds: Finish your casserole with a sprinkle of sliced almonds for a bit of crunch and nutty flavor, or leave them off for a nut-free dish.

Directions

Step 1: Make the sauce

Preheat your oven to 350°F. In a large saucepan, melt the butter over medium heat. Add the onion and cook it, stirring, until it’s tender, about three to five minutes. Stir in the condensed soup, mushrooms, milk, pimientos, soy sauce, black pepper and hot pepper sauce.

Add the shredded cheddar cheese and stir until it’s  melted.

Step 2: Assemble the casserole

Grease a shallow 2-1/2-quart baking dish with butter or cooking spray. Layer half of the chicken, half of the asparagus and half of the cheese sauce in the dish. Repeat the layers with the remaining chicken, asparagus and sauce.

Sprinkle the sliced almonds over the top.

Step 3: Bake the casserole

Bake the casserole, uncovered, until it’s bubbly, about 25 to 30 minutes.

Editor’s Tip: Let the casserole stand for five minutes before serving so it sets up a bit for easier scooping.

Recipe Variations

• Change the cheese: Replace some or all of the cheddar with shredded Swiss, mozzarella, Monterey Jack or pepper jack to give the sauce a new cheesy flavor.
• Add more veggies: Layer thawed peas, sliced carrots, baby spinach or broccoli and cauliflower florets along with the asparagus for extra color, texture and nutrition.
• Try a different topping: Skip the almonds and sprinkle on buttery cracker crumbs, French-fried onions or panko breadcrumbs for a crunchy, nut-free finish.
• Swap the protein: Replace the chicken with cooked turkey or ham for a delicious twist—it’s a great way to use up holiday leftovers.

How to Store Chicken and Asparagus Casserole

Let the chicken and asparagus casserole cool to room temperature, then cover it tightly or transfer leftovers to an airtight container. Store it in the refrigerator for up to four days. Reheat leftovers in the microwave until they’re warmed through.

Can you freeze this chicken asparagus bake?

Yes, you can freeze this chicken asparagus before or after baking it. To prep it now and bake it later, assemble the casserole as directed. Double-wrap the dish in storage wrap and aluminum foil. Label and freeze it for up to three months. Thaw it overnight in the fridge, then unwrap and bake it. You may need to increase the baking time by 10 to 15 minutes to heat it through fully.

To freeze a baked casserole, let it cool, then wrap it tightly or portion it into freezer-safe containers. Freeze it for up to three months. Thaw it in the fridge overnight and reheat it in the microwave or oven until it’s warmed through.

Can you make this chicken asparagus bake ahead of time?

Yes, you can make this chicken and asparagus bake up to one day in advance. Prepare the sauce and layer the casserole as directed, but do not bake it. Cover the dish tightly with storage wrap and refrigerate it until you’re ready. Let the casserole sit at room temperature while the oven preheats, then bake it as directed.

Chicken and Asparagus Casserole Tips

Can I use fresh asparagus?

Absolutely! Fresh asparagus works just as well as frozen, but requires a bit of prep. Trim the woody ends and bring a pot of water to a boil. Add the asparagus spears and blanch them for two to three minutes, then drain them well and chop them into bite-sized pieces before adding them.

What else can you add to a chicken asparagus bake?

While asparagus is the star of this cheesy casserole, you can easily customize it by loading up on other veggies. Try broccoli, cauliflower or other spring vegetables, such as peas, fresh mushrooms or carrots. For extra flavor, stir a pinch of dried parsley, thyme or tarragon into the sauce. You can also swap in diced ham or leftover turkey for the chicken.

What can you serve with this chicken asparagus casserole?

This creamy chicken asparagus casserole is delicious when served over a bed of cooked rice, buttered noodles, mashed potatoes or fluffy quinoa. For a lighter meal, pair it with a crisp side salad. Don’t forget a basket of dinner rolls to soak up every drop of the cheesy sauce.