chicken asparagus casserole

Ingredients

• Servings: 1
• 2 cups uncooked egg noodles
• 1 teaspoon vegetable oil
• 3 skinless, boneless chicken breast halves
• 1 pinch salt
• 1 tablespoon seasoned salt
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 teaspoon minced garlic
• 1 (8 ounce) can extra-long asparagus, drained
• 1 cup crushed buttery round crackers
• 2 teaspoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a rolling boil. stir in egg noodles and return to a boil. cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. drain well.
• sprinkle both sides of chicken breasts with salt and seasoned salt.
• heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. set chicken breasts aside.
• mix cream of mushroom and cream of chicken soups, cheddar cheese, mushrooms, and garlic in a large bowl.
• spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
• arrange asparagus spears in a layer over the noodles.
• dice chicken breasts and spread over the asparagus spears.
• pour soup mixture over the asparagus.
• sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
• cover the dish and bake in the preheated oven for 15 minutes.
• remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. allow to stand 10 minutes before serving.