- 2 cups uncooked egg noodles
- 1 teaspoon vegetable oil
- 3 skinless, boneless chicken breast halves
- 1 pinch salt
- 1 tablespoon seasoned salt
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup shredded Cheddar cheese
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 teaspoon minced garlic
- 1 (8 ounce) can extra-long asparagus, drained
- 1 cup crushed buttery round crackers
- 2 teaspoons butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. Drain well.
- Sprinkle both sides of chicken breasts with salt and seasoned salt.
- Heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. Set chicken breasts aside.
- Mix cream of mushroom and cream of chicken soups, Cheddar cheese, mushrooms, and garlic in a large bowl.
- Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
- Arrange asparagus spears in a layer over the noodles.
- Dice chicken breasts and spread over the asparagus spears.
- Pour soup mixture over the asparagus.
- Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
- Cover the dish and bake in the preheated oven for 15 minutes.
- Remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. Allow to stand 10 minutes before serving.
04/02/2018
recipepes.com
Chicken Asparagus Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
