Asparagus and Chicken Noodle Casserole

Julia's Simply Southern 

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
872 Calories
55g Fat
50g Carbs
45g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 872
% Daily Value*
Total Fat 55g 71%
Saturated Fat 26g 132%
Cholesterol 181mg 60%
Sodium 1263mg 55%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 18%
Protein 45g
Calcium 577mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for a change from the standard tuna-noodle casserole, give this flavorful combination a try. The asparagus and chicken bring this classic to a new delicious level. It's especially easy to make if you use a store-bought rotisserie chicken for the dish.


  • 2 pounds asparagus (trimmed, cut in 2-inch pieces)
  • 8 ounces egg noodles (dry and wide)
  • 2 tablespoons butter
  • 1/2 cup onion (finely diced)
  • 2 cloves garlic (finely minced)
  • 2 tablespoons all-purpose flour
  • 3 cups milk (regular or, 2 percent)
  • 1 (12 ounces) can condensed cream of mushroom soup
  • 1 teaspoon salt (kosher or, to taste)
  • 1/4 teaspoon black pepper (or, to taste)
  • 1 1/2 pounds chicken (cooked, about 4 breasts or meat from 1 whole chicken)
  • 1 1/2 cups/6 ounces white cheddar cheese (shredded)
  • 3/4 cup breadcrumbs
  • 2 tablespoons extra virgin olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350°F. Have ready an 11 x 14-inch baking dish or casserole.

  3. Bring a pot of salted water to a rapid boil. Add the asparagus and cook for 1 minute. Remove the asparagus from the pot with a strainer, rinse under cold water, drain well, and reserve.

  4. Cook the noodles in the same pot of salted water for 1 minute less than the directions. Drain the noodles well and transfer to a large bowl.

  5. Melt the butter in a medium saucepan. Add the onions and cook over medium-low heat, stirring often, for about three minutes, or until beginning to soften. Add the garlic and flour, and continue cooking, stirring constantly, for another two minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring often, until the mixture begins to simmer and thicken.

  6. Add the sauce to the bowl of noodles along with the chicken, asparagus, and half of the cheese, and mix with a spatula to combine. Pour the mixture into the baking dish and top with the remaining cheese. Mix the breadcrumbs and olive oil in a small bowl until well combined and spread evenly over the casserole.

  7. Bake for 35 minutes or until bubbling and browned.

  8. Enjoy!

Recipe Tip

  • Store any casserole leftovers covered tightly in the refrigerator for up to 3 days. To rewarm, cover with aluminum foil and place in a 350°F oven until heated through.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Recipe Variation

  • The recipe can also be made with broccoli instead of asparagus. Cut the broccoli into small florets and cook as directed for the asparagus
  • You can use leftover roasted turkey instead of the chicken for the dish