Chicken Asparagus Casserole


(19 votes) 3 19

This casserole is absolutely delicious. The mixture of cream of mushroom soup with asparagus and chicken is to die for.

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  • 1 pkg. (10-oz.) frozen asparagus
  • 1/2 C. flour
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. paprika
  • 6 (4-6-oz.) fresh boneless, skinless chicken breasts
  • 1/4 C. butter
  • 1 can (10.75-oz.) condensed cream of mushroom soup
  • 1 C. whipping cream
  • 1/4 C. chopped pimiento
  • 1/4 tsp. salt
  • 1/8 tsp. hot pepper sauce
  • 1/4 C. grated Parmesan cheese

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Cook frozen asparagus according to package directions; rinse with cold water to stop cooking and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees.

In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from skillet and arrange on top of asparagus.

In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake uncovered, 15 to 20 minutes, or until bubbly.

Serving Size: 6

Reviews (8)

  • Oops, correct my last review.....I used fresh asparagus. I steamed it and then put it under cold water and proceeded with the recipe....Outstanding!!

    Flag as inappropriate gcpamking  |  April 1, 2012

  • This was my first time on recipe4living and I decided to try this Asparagus Chicken Casserole......followed it to a T and it was DELICIOUS! Great flavor, nice presentation and everyone was really impressed with it. Thanks and I look forward to doing more of these recipes!

    Flag as inappropriate gcpamking  |  April 1, 2012

  • Is it OK to use CANNED Asparagus instead of frozen?

    Flag as inappropriate SpencerMansion  |  October 24, 2009

  • I tried it. Took a package of corn bread stuffing mix, moisted that with reduced-sodium chicken soup and mixed well. Added more soup if seemed to dry.

    Flag as inappropriate janettelda  |  May 19, 2008

  • I see no reason to dredge the chicken in flour, and fry it in butter. I would saut? or lightly brown chicken breasts in 1T olive oil. One could even add seasonings to chicken before saut?ing.

    Flag as inappropriate pla1  |  May 7, 2008

  • This recipe was better than we expected. The sauce was delicious over rice and the asparagus was a nice compliment. Very nice dish for company. Love it & will make it again.

    Flag as inappropriate stitchhappy56  |  May 4, 2008

  • how do you read ratings on recipes

    Flag as inappropriate dwashburn10  |  March 21, 2008

  • has anyone tried this with fat free milk to make less fattening?

    Flag as inappropriate  |  March 7, 2008

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