Creamy Chicken and Asparagus Casserole
Asparagus is abundant in the Spring and very affordable in many grocery stores. I layered it in this savory casserole with chicken, rice and cheese. Creamy Chicken and Asparagus Casserole will warm you up on a chilly spring day. You’ll want to pin this recipe…as your family will ask for it again and again.
A busy schedule doesn’t always leave time for putting together a delicious dinner. So, I appreciate it when I can take a shortcut or two when getting dinner on the table. Using a prepared rotisserie chicken and some convenient canned items is a flavorful way to save some time. But this casserole is not short of flavor, creamy chicken, asparagus, and rice hits the spot any day of the week. Top it all with some shredded cheddar and crushed cracker crumbs for a tasty weeknight meal.
Creamy Chicken and Asparagus Casserole
What’s needed?
- 1/2 large rotisserie chicken, cut into 1/2 inch pieces (about 1.5 pounds)
- 1 cup uncooked rice, cooked per package instructions
- 2 cups asparagus, chopped into 2 inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon Italian Seasoning
- 1/2 cup sour cream
- 1/2 cup cottage cheese
- 1/2 mayonnaise
- 1 can condensed cream of chicken soup
- 1 cup mild cheddar, finely shredded (divided)
- 1 teaspoon dried parsley
- 10 Ritz Crackers, crushed
- 1/3 cup slivered almonds, optional
How to make Creamy Chicken and Asparagus Casserole?
- Spray a 3-quart casserole dish with cooking spray. Spread the cooked rice evenly in the bottom of the dish. Sprinkle the Italian Seasoning over the rice.
- In a medium skillet over medium heat, add a tablespoon of olive oil and the minced garlic. Saute for 2 minutes. Add one cup of water and the asparagus. Bring to a simmer and continue cooking until asparagus is slightly softened, about 5 minutes.
- Drain the water and add asparagus to the baking dish over the rice.
What can I substitute for asparagus?
If you have someone in the family who is not a fan of asparagus, you can use green beans or even broccoli as a substitute. I have made this casserole using a variety of veggies and have even split it down the middle and used half asparagus on one side and green beans on the other side. Pick a green vegetable that will hold its shape and give the casserole added flavor. And remember to saute sturdy veggies like broccoli and asparagus for a few minutes before adding them to the dish. Leafy spinach or canned green beans do not need to be sauteed.
- In a large mixing bowl, combine sour cream, mayonnaise, cottage cheese, cream of chicken soup, and 1/2 cup of shredded cheddar cheese.
- Mix until blended. Add the chopped rotisserie chicken and stir.
- Add the creamy chicken mixture to the top of the casserole to cover the asparagus. Spread the mixture evenly over all.
- Sprinkle on the remaining cheddar cheese, the almonds, parsley and the crushed Ritz crackers.
- Bake in at 350 degree oven for 35-40 minutes. The top will be golden brown.
Cheesy, creamy, and delicious! I served the casserole with a simple spinach and tomato salad. My husband said, “This one should go on the food blog, honey!” Good idea!
For more chicken recipes, try Caprese Chicken and Pasta, Honey Orange Chicken, or Barbecue Chicken and Grilled Asparagus. Click on the ‘CHICKEN’ category in the menu at the top of the page for more tasty recipes.
Creamy Chicken and Asparagus Casserole
Ingredients
- 1/2 large rotisserie chicken, cut into 1/2 inch pieces (about 1.5 pounds)
- 1 cup rice, cooked per package instructions
- 2 cups asparagus, chopped into 2 inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon Italian Seasoning
- 1/2 cup sour cream
- 1/2 cup cottage cheese
- 1/2 mayonnaise
- 1 can condensed cream of chicken soup
- 1 cup mild cheddar, finely shredded (divided)
- 1/3 cup slivered almonds, optional
- 10 Ritz Crackers, crushed
- 1 teaspoon dried parsley
Instructions
- Spray a 3-quart casserole dish with cooking spray. Spread the cooked rice evenly in the bottom of the dish. Sprinkle the Italian Seasoning over the rice.
- In a medium skillet over medium heat, add a tablespoon of olive oil and the minced garlic. Saute for 2 minutes. Add one cup of water and the asparagus. Bring to a simmer and continue cooking until asparagus is slightly softened, about 5 minutes.
- Drain the water and add asparagus to the baking dish over the rice.
- In a large mixing bowl, combine sour cream, mayonnaise, cottage cheese, cream of chicken soup, and 1/2 cup of shredded cheddar cheese.
- Mix until blended. Add the chopped rotisserie chicken and stir.
- Add the creamy chicken mixture to the top of the casserole to cover the asparagus. Spread the mixture evenly over all.
- Sprinkle on the remaining cheddar cheese, the almonds, parsley and the crushed Ritz crackers.
- Bake in at 350 degree oven for 35-40 minutes. The top will be golden brown.
