An easy one dish dinner idea! Chicken and Asparagus Casserole is a family favorite. A base of rice with asparagus, chicken breasts, cheese and bacon make a healthy, flavor-packed casserole.
Casseroles are probably one of the greatest inventions when it comes to cooking. Throw all the ingredients into a pan and bake. You end up with a delicious comfort food and when you are done, there is only one pan to clean.
Asparagus is one of my favorite vegetables at the moment, so I’ve been trying to figure out more ways to incorporate it into different dishes, instead of just using it as a side dish. My latest success was this Chicken & Asparagus Casserole.
I layered rice, asparagus, cream of chicken soup and chicken in a pan. I had some shredded cheese and bacon bits leftover from another recipe, so I added them on top. Bacon bits are now one of the ingredients I try to keep in the house at all times, because it can be added to all sorts of recipes.
What You Need to Make This Recipe
Rice: This casserole starts with a layer of cooked rice. I like to use organic white rice, but brown rice will work as well. You can even use an instant pot to cook the rice to make things easier. Want to make it without the rice? Try using cauliflower rice or quinoa!
Chicken: I like to use boneless, skinless chicken for this recipe but chicken thighs will work as well!
Asparagus: For the asparagus layer in this recipe, all you need to do is wash and dry the asparagus and then trim the ends off! No need to cook them before adding to the casserole.
Cheese: I typically use cheddar cheese for this recipe, but you can mix it up if you like! Try grated or shredded parmesan cheese, asiago, pepper jack or swiss cheese.
Bacon: Top this recipe with store-bought bacon bits or make your own bacon in a skillet or in the oven and then chop up and use to top this recipe. You can also just add strips of raw bacon to the top of the casserole before baking! You may need to broil the casserole for a couple minutes at the end to get the bacon nice and crispy.
Chicken & Asparagus Casserole
An easy one dish dinner idea! Chicken and Asparagus Casserole is a family favorite.
Ingredients
- 1 cup rice, cooked
- 1/2 bunch of asparagus, about 15-20 pieces
- 4 boneless, skinless chicken breasts
- Sea Salt to taste
- Pepper to taste
- 1 10 3/4 oz can cream of chicken soup
- 1/2 cup water
- 1/4 cup bacon bits
- 1/2 cup cheddar cheese, shredded
Instructions
- Grease a 9x13 inch pan. Preheat oven to 350.
- Spread the rice in the bottom of the pan.
- Slice the ends off of the asparagus and spread them in a layer on top of the rice.
- Layer the chicken on top of the asparagus. Season with salt and pepper.
- In a small bowl, mix the cream of chicken soup and water together. Pour over the chicken.
- Sprinkle with bacon bits and cheddar cheese.
- Bake for 35-40 minutes or until chicken is cooked thoroughly and asparagus is tender.
Did you try this recipe? If you enjoyed it be sure to leave a review! You can share on social media using #asavoryfeast or tagging @asavoryfeast. For more recipes, be sure to follow me on Pinterest, Instagram and Facebook.
AmiMia says
I am not a fan of asparagus but I am trying to incorporate it into my meals. This seems very delicious so I will probably try to make it 😉
Jenna Brussee says
This is a much better alternative to eating asparagus plain if you aren’t a fan of it! Maybe you will even like it this way.
Ana Amelio says
I have no recipe ideas for asparagus, mainly because I tried it once and didn’t like it. Could be the way it was prepared. I will give your recipe a shot because it looks rather yummy and delicious!
Jenna Brussee says
You should try it this way! It definitely makes a difference the way you prepare it.
Eli @ Coach Daddy says
I have wanted to try this one for a while, Jenna:
http://www.bettycrocker.com/recipes/mexican-roasted-asparagus/de222741-e696-481b-879e-0e9ffaef37f1
Yours looks phenomenal. I bet I could get the kids to eat that.
Jenna Brussee says
Mexican Asparagus sounds great! Asparagus is one of my favorite veggies, and I love trying it in different dishes.
Lynn Fern says
Oh this looks really yummy! We are big chicken fans & this would be a great recipe to add to the list!
Jenna Brussee says
I cook with chicken the most! I love finding or coming up with new ways to make it.
Annette Browning says
Yum! I love asparagus and chicken!
Jenna Brussee says
Me too! It’s a great combination!
Carie S says
Perfect weeknight meal! Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.
Jenna Brussee says
Thanks! I hope you enjoy it.
Laura says
wow – this sounds delicious! and I am a huge fan of casseroles. it was always hard cooking growing up because my dad is not a fan at all of casseroles. thanks for sharing this!
Jenna Brussee says
I love casseroles, too! Especially now that I cook so much because it’s an easy meal to throw together.
Lauren S. says
I believe I have found what I want to do for Foodie Friday tomorrow on my blog. I have never tried asparagus believe it or not and really want to. I think this would be the perfect meal to do in order to try it. Plus you can’t go wrong with a casserole!
Jenna Brussee says
You will love it! Asparagus is one of my favorite veggies. I’m sure you will love them!
Megan Kubasch says
I love how easy your recipes are. This is exactly what I need to keep me cooking. I really hate cooking, so the easier the recipe is, the better.
Jenna Brussee says
Thanks, Megan! I’m all about easy recipes.
Stephanie says
Asparagus and casseroles are my two of my favorite things! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Bonnie says
Hi. I have a couple questions about the recipe.. Do you cook the rice before layering it in the bottom of the pan? Because in the picture it is uncooked but in the directions it says “cooked rice”. Also, do you cover it with foil before putting it in the oven or leave it uncovered? Thanks!!!
Jenna Brussee says
You do cook the rice. I can see how the picture makes it look uncooked, but it actually was cooked! I left it uncovered, it helps to brown the cheese. I hope you enjoy the recipe!
Julie says
I made this for the first time a few weeks ago and we just had it again tonight….it’s a keeper:)
Jenna Brussee says
I’m so happy to hear that! I actually just made it again this week, too. It’s my go-to for an easy and healthy comfort dish.
Diane F says
What kind of rice do you use?
Jenna Brussee says
I’ve made this with both jasmine rice and brown rice. It turned out great both ways!
leelyn says
will another veggie work? My family doesn’t like asparagus.
Jenna Brussee says
Yes, you could substitute another veggie. I’ve never tried it, but I’m sure broccoli would be great with this.
April D says
Do you cook the cheese for the whole 35mins??
Jenna Owens (@aSavoryFeast) says
Yes, that is how I always do it. I just made this again the other day and it turns out great! If you’d rather, you can always add in the cheese during the last 10 minutes so it melts.
Ashley says
Do you need to cook the asparagus at all first??
Jenna Owens (@aSavoryFeast) says
Nope, just throw them in raw! They cook just fine during the time in the oven.
AshleyRose says
What about the chicken? lol.
Jenna Owens (@aSavoryFeast) says
That’s the beauty of this dish, all you have to do is throw everything in the pan and stick it in the oven. No need to cook the chicken ahead of time.
AshleyRose says
Thank you!
Walter Phillip Snyder says
Is that one cup of cooked rice or one cup of (dry) rice cooked?
Jenna Owens (@aSavoryFeast) says
It’s cooked before you assemble the casserole!
Walter Phillip Snyder says
I’ve made it a few times now with variations in the sauce and what’s cooked with the rice. Without the chicken, it makes a good side and is going to its second funeral luncheon in the past week. This time, I did an Italian version, cooking dehydrated onion and red bell peppers, Italian herb mix, tarragon, celery seed, and a bit of black pepper with the rice in chicken stock, adding a couple tbsp olive oil. Wanting it to go farther, I began with 1 1/2 C uncooked rice.
For the sauce, I used one can of cream of chicken and one of cream of mushroom. But first I trimmed the asparagus to length and then split the more tender portions of the cut-offs in half the long way, then sliced into thin sections. These I sautéed in 1 tbsp butter and a big pinch of kosher salt, stirring in 2 tbsp minced garlic from a jar after the asparagus began softening. I splashed in 1/4 C white wine and added white pepper, paprika, a dash of cayenne, and a bit more Italian herbs. I reduced the liquid to almost a sludge, removed it from the heat, and stirred in the soup. I then added 3/4 C chicken broth, 3/4 C whole milk, and a few ounces of freshly grated Parmesan and Asiago cheese. I poured on some of the sauce, then layered in three slices of Mozarella that I’d cut into four triangles each before pouring in the remainder of the sauce.
After baking, I set it out to cool, then put it in the freezer for a bit over an hour. This allowed me to slice through the asparagus and I made two parallel cuts the long was across the pan. This allows better portion control in the serving line! I then sprinkled the top with a mix of grated Italian cheeses, panko crumbs, and paprika. It now sits on the floorboard of my Jeep in sub-freezing temperatures until I drive it to church in the morning.
I tested it by making a mini-casserole in a small Corelle Visions pan, putting down the rice base but conceding the size of the dish by putting in a big handful of 2″ long chopped asparagus (4 spears). I baked it covered near the end of the cooking time for tonight’s oven fried chicken leg quarters made with Italian herbs, grated Parmesan and Asiago, white pepper, cayenne, and kosher salt spread under the skin. Near the end, I removed the lid and put a slice of Provelone on top, sprinkling that with the Panko, grated cheese, and paprika mix and letting it very slightly brown.
Jenna Owens (@aSavoryFeast) says
That sounds delicious! Thanks for your feedback and for sharing your updates to the recipe. I can’t wait to try some of those ideas next time I make this.
Heidi Bisagno says
What changes do I need to make it I substitute boneless skinless chicken thighs for the breasts?
A Savory Feast says
It should be the same! Check the chicken a few minutes earlier because it could cook faster.