Asparagus is one of the first things to come up in my garden every spring. This chicken and asparagus casserole is a tasty way to serve a favourite springtime flavour. And it’s ready in less than 60 minutes.
Serves 4-6.
Make it in your cast iron pot to keep clean up to a minimum.
INGREDIENTS:
1 cup Dry shell pasta (elbows would work too)
3 tbsp Butter
1 Medium onion, diced
3 tbsp All purpose flour
1 tsp Salt
½ tsp Pepper
1 tsp Garlic powder
1 cup Evaporated milk (354 mL can)
1 cup Water
1 Large carrot, shredded
1 cup Asparagus, cut into ½ inch pieces
1 cup Cooked chicken, diced
½ cup Shredded cheddar cheese
2 tbsp Butter, melted
½ cup Fine breadcrumbs
DIRECTIONS:
- Preheat oven to 350° F.
- In a medium saucepan, boil pasta until just soft. (The pasta will cook a bit more when mixed into the casserole and baked.)
- In a cast iron pot, melt butter over medium heat. Add diced onions and sauté.
- Stir in flour and cook a minute. Add salt, pepper and garlic powder. Stir to combine.
- Stir in a small amount of evaporated milk until well blended and then add the rest of the milk and water. (If you don’t have evaporated milk, you can use 2 ½ cups of milk and omit the water.)
- Add the carrot, asparagus, chicken, and cooked pasta. Stir to combined. (Alternately, you can use canned chicken breast for this recipe.)
- Top with cheese.
- Combine second amount of butter and breadcrumbs. Sprinkle over all.
- Bake uncovered at 350° F for 30 minutes, or until nicely browned.
Check out these posts as well:
Chicken and broccoli in curry sauce
Cast iron cookware use and care
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