- 1/2 pound farfalle (bow tie) pasta
- 1 pound fresh asparagus - tough ends snapped off and spears halved crosswise
- cooking spray
- 3 (10.75 ounce) cans cream of asparagus soup
- 1 cup milk
- 2 cooked chicken breast halved - thinly sliced
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
- Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Whisk cream of asparagus soup with milk in a bowl until smooth.
- Spread the cooked bow tie pasta over the bottom of the baking dish.
- Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
- Lay chicken breast slices over pasta.
- Spread the asparagus over the chicken slices.
- Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
- Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.
04/29/2018
recipepes.com
Cheesy Chicken Asparagus Casserole, recipe
PT15M
PT1H
5
455 calories
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