|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||71%|
|Saturated Fat 26g||132%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||18%|
|*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.|
If you're looking for a change from the standard tuna-noodle casserole, give this flavorful combination a try. The asparagus and chicken elevate the 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 ounce) 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
Preheat the oven to 350°F. Have ready an 11 x 14-inch baking dish or casserole.
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.
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.
Melt the butter in a medium saucepan. Add the onions and cook over medium-low heat, stirring often, for about 3 minutes, or until beginning to soften. Add the garlic and flour, and continue cooking, stirring constantly, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring often, until the mixture begins to simmer and thicken.
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. Bake for 35 minutes or until bubbling and browned.
- 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.
- 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