Looking for a great way to use up leftover chicken? Try this recipe for Chicken Asparagus Pasta Bake. It was delicious! I used homemade cream of chicken soup instead of canned. If you missed that post, you can check it out here.
Chicken Asparagus Pasta Bake
recipe adapted from Tasty Kitchen
2 cups cooked chicken breast, shredded or chopped
16 asparagus spears, cut into 2-3 inch pieces
4 ounces thin spaghetti, uncooked
1/2 cup chopped onion
3 cloves garlic, pressed or minced finely
1/2 cup chicken broth
1 1/2 cups homemade condensed cream of chicken soup (or 1 can store bought)
1/4 tsp salt
1/8 tsp black pepper
1/2 cup cheddar cheese, shredded (or cheese of your choice)
1/4 cup Parmesan cheese, shredded
Preheat oven to 350 degrees. Coat an 8 or 9 inch square baking pan with cooking spray. Combine onion, garlic, chicken broth, cream of chicken soup, salt, and pepper in a large bowl. Whisk until completely combined, then add chicken breast and asparagus spears.
Break uncooked spaghetti into 2-inch pieces and add to chicken mixture, mixing slowly to make sure all spaghetti pieces are covered so they absorb moisture.
Put mixture into prepared pan and sprinkle the cheeses evenly over top. Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes until the top is lightly browned and bubbly. Let cool for about 5 minutes.
This was a great way to use up leftover chicken. I love that you don't have to precook the spaghetti. It really helps this casserole come together in a jiffy! I also loved using the homemade condensed cream of chicken soup. You can also prepare this casserole up to the point of baking, cover tightly with plastic wrap and foil, and freeze.
Serves 4 to 6.Enjoy!