Cheesy Chicken Asparagus Casserole

Ingredients

• Servings: 8
• 1/2 pound farfalle (bow tie) pasta
• 1 pound fresh asparagus - tough ends snapped off and spears halved crosswise
• cooking spray
• 3 (10.75 ounce) cans cream of asparagus soup
• 1 cup milk
• 2 cooked chicken breast halved - thinly sliced
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in bow tie pasta and return to a boil. cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. drain well and set aside.
• place asparagus into a large skillet with about 1 inch of water. place over medium heat, bring to a boil, and reduce heat to low. cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• whisk cream of asparagus soup with milk in a bowl until smooth.
• spread the cooked bow tie pasta over the bottom of the baking dish.
• pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
• lay chicken breast slices over pasta.
• spread the asparagus over the chicken slices.
• pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. top casserole with shredded cheddar-monterey jack cheese.
• bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.