Lunch or Dinner
Grandma's Chicken Asparagus Casserole
This recipe comes from Danielle's Grandma Bonnie!
calories
g of fiber
g of added sugar
g of protein
Yield
6 Servings
Serving Size
1 Serving
Prep Time
45 mins
Cook time
40 mins
Total time
1 hr 35 mins
SUPPLIES
Sheet Pan
Chopping Knife
Cutting Board
Large Pot
9x12" Casserole dish
1/4 teaspoon
1/2 teaspoon
1 teaspoon
1 cup
Rice cooker or medium pot
INGREDIENTS
For Casserole
For Rice
DIRECTIONS
1
Preheat oven to 400 degrees.
2
Prepare 1.5 pounds of chicken breast and spread it onto a sheet pan.
3
Season with salt, pepper, and butter.
4
Bake chicken for about 25-30 minutes. Let rest.
5
Dice your onion, and add to a large pot to saute in 4 TB of butter.
6
Shred your chicken breasts.
7
Add ingredients to the large pot.
• Canned Mushrooms (~4 oz)
• Cream of Mushroom Soup (10.5 oz – 1 can)
• Cream of Chicken Soup (10.5 oz – 1 can)
• Milk, whole (2 cups)
• Cheddar Cheese (2 cups)
• Hot Sauce (1/4 teaspoon)
• Soy Sauce (2 teaspoons)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Canned Pimentos (2 tablespoons or ~1oz)
8
Simmer sauce until cheese melts.
9
Mix in the shredded chicken and set aside.
10
In a 9x12" casserole dish, line the bottom with the drained asparagus spears.
11
Fill the rest of the dish with the chicken and cheese mixture on top of the asparagus.
12
Cover the top with french fried onions (~3 oz).
13
Bake for 30-40 mins, or until bubbly.
14
While the casserole is baking, prepare 2 cups of uncooked rice with 3 cups of water.
15
Let the casserole rest for about 10 mins, then serve over rice.
NOTES
Danielle's grandma, Bonnie, would make this recipe using a base that was shared in a church cookbook. This version was created over time by mixing some elements from Auntie Lynn's (Grandma Bonnie's sister) casserole recipe.
Grandma Bonnie would always leave a corner of the casserole with no asparagus just for Danielle.
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.
