Chicken Asparagus Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunchy topping.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: rotisserie chicken

Rotisserie chicken saves time and can be more affordable.

Preheat oven to 375°F (190°C).

Cut 2 boneless skinless chicken breasts into pieces about 2x4 inches.

Wash hands after handling chicken.

Heat a 10-inch skillet and add olive oil (less than 1/2 cup).

Season the chicken pieces with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, mixing well.

Cook chicken in the skillet until browned, breaking apart pieces for even cooking.

Prepare an 8x8 casserole dish by spraying it with cooking spray.

Snap the ends off fresh asparagus and cut into pieces, placing them in the bottom of the casserole dish.

In a bowl, mix together 1 can of cream of chicken soup, 1/2 cup mayonnaise, 1 teaspoon lemon juice, and 1/4 teaspoon turmeric.

Add the cooked chicken on top of the asparagus in the casserole dish.

Spread the soup mixture over the chicken and asparagus evenly.

Sprinkle 1 cup of mild cheddar cheese on top of the mixture.

Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes or until hot and bubbling.

Remove the foil and bake for a few more minutes to melt the cheese until it is ooey gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens