Chicken and Asparagus Casserole Recipe
Meta Title
Chicken and Asparagus Casserole – Creamy, Cheesy & Comforting Weeknight Dinner
Meta Description
This creamy Chicken and Asparagus Casserole combines tender chicken, fresh asparagus, a creamy curry sauce, and a cheesy breadcrumb topping. Easy, healthy, and perfect for family dinners!
Why You’ll Love This Chicken & Asparagus Casserole
Balanced comfort food – Lean chicken + fresh asparagus with a creamy, cheesy finish.
Simple ingredients – Mostly pantry staples, ready in under an hour.
Family-friendly – Mild curry flavor for depth without being overpowering.
Make-ahead & freezer-friendly – Perfect for meal prep.
Recipe Overview
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Easy
Ingredients
4 boneless, skinless chicken breast halves
1 bunch asparagus (about 10 spears), trimmed & halved
1 (10 ¾ oz) reduced-fat can cream of chicken soup
¼ cup reduced-fat mayonnaise
2 teaspoons fresh lemon juice
¼–½ teaspoon curry powder (adjust to taste)
½ cup reduced-fat shredded cheddar cheese
¼ cup breadcrumbs
2 tablespoons melted butter
Step-by-Step Instructions
Step 1: Cook the Chicken
Fill a large pot two-thirds full with water and bring it to a boil.
Add the chicken breasts and cook for about 20 minutes, until fully cooked and tender.
Remove chicken from water, let cool slightly, then shred into bite-sized pieces by hand. Set aside.
Step 2: Prepare the Creamy Sauce
In a mixing bowl, whisk together:
cream of chicken soup
mayonnaise
lemon juice
curry powder
Stir until smooth and set aside.
Step 3: Assemble the Casserole
Preheat oven to 350ºF (175ºC).
Grease a 3-quart casserole dish.
Spread asparagus pieces evenly on the bottom.
Arrange shredded chicken over the asparagus.
Pour the soup mixture evenly over the chicken and asparagus.
Step 4: Add the Topping
Sprinkle shredded cheddar cheese evenly on top.
Add breadcrumbs for crunch.
Drizzle melted butter over the breadcrumbs to help them crisp up.
Step 5: Bake
Place casserole in preheated oven and bake for 30–35 minutes, until bubbly and golden.
If the topping browns too quickly, loosely cover with foil.
Remove from oven, let cool slightly, and serve warm.
Variations & Tips
Healthier option: Use Greek yogurt instead of mayonnaise.
Veggie boost: Add mushrooms, peas, or broccoli for extra flavor.
Low-carb option: Swap breadcrumbs with crushed pork rinds or almond flour.
Cheese swap: Try mozzarella, Swiss, or Gruyère for different flavor profiles.
Make-ahead: Assemble casserole up to a day in advance; cover & refrigerate until baking.
Freezer-friendly: Assemble (without baking), wrap tightly, and freeze up to 3 months. Bake straight from frozen at 350ºF for 45–50 minutes.
What to Serve with Chicken & Asparagus Casserole
A side of rice pilaf or buttered noodles
Garlic bread or dinner rolls
A crisp green salad for freshness
Storage & Reheating
Fridge: Store leftovers in an airtight container for 3–4 days.
Reheat: Warm in the oven at 325ºF until hot, or microwave individual portions.
Freezer: Freeze portions for up to 3 months; thaw overnight before reheating.
Nutrition (per serving, 6 servings)
Calories: ~280
Protein: 25g
Carbs: 9g
Fat: 15g
Fiber: 2g
(Values vary by brand/ingredients used.)
Printable Recipe Card
Chicken and Asparagus Casserole
Ingredients
4 boneless, skinless chicken breasts
1 bunch asparagus, trimmed & halved
1 can cream of chicken soup (reduced-fat)
¼ cup reduced-fat mayonnaise
2 tsp lemon juice
¼–½ tsp curry powder
½ cup shredded cheddar cheese (reduced-fat)
¼ cup breadcrumbs
2 tbsp melted butter
Instructions
Boil chicken until tender (20 minutes), shred, and set aside.
Mix soup, mayonnaise, lemon juice, and curry powder into a smooth sauce.
Spread asparagus in casserole dish; top with shredded chicken.
Pour sauce over chicken and asparagus.
Sprinkle cheese, then breadcrumbs; drizzle with melted butter.
Bake at 350ºF for 30–35 minutes until bubbly and golden.