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Asparagus and Chicken Casserole

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“This is great on biscuts or w/ rice. I made it with the leftover Thanksgiving turkey and it was great too!”

Ingredients Nutrition


  1. Place chicken in stockpot, add water, bring to boil over high heat, and skim off any scum.
  2. Reduce the heat and simmer chicken until very tender, about 2-3 hours.
  3. Let chicken cool and remove skin and bones.
  4. Cut the meat into bite sized pieces and reserve.
  5. snap off and discard the tough ends of the asparagus, cut the tender spears into 1 inch lengths.
  6. Steam the asparagus until tender.
  7. Drain and rinse in cold water to halt cooking and preserve color.
  8. Reserve.
  9. Melt 1/4 pound butter in a large saucepan over medium heat.
  10. Stir in the flour, and cook, stiring, until bubbly, about 3-5 minutes.
  11. Add the stock to the flour mixture, using a wire wisk to combine.
  12. Stir in the light cream and simmer until smooth and thickend, about 10 minutes.
  13. Add the mushrooms, wine, chicken and some salt and pepper to taste and remove from heat.
  14. preheat oven to 350 degrees.
  15. Melt the remaining 2 tablespoons butter in a skillet and cook almonds until golden brown, about 3-5 minutes.
  16. Combine the asparagus and the chicken mixture in a shallow 9x13 ovenproof dish.
  17. Sprinkle with the cheese and then with the almonds.
  18. Bake until bubbly and cheese is melted.
  19. About 30 minutes.

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