Asparagus Chicken Alfredo Casserole {#QuickFixCasseroles}

Hello My Friends!


Who doesn't love the convenience of a one dish casserole?!  I know I do!  All of us parents know how busy it gets when back to school time arrives. Also, being a busy working mom, dinner during the week can be a challenge. I like making a casserole because it's a dinner you can throw together quickly!  One of my families favorite is Asparagus Chicken Alfredo Casserole.

What I love about casseroles is I can add all the ingredients in one dish and put it in the oven to cook. The best part is it allowes me and my family to have some time to catch up on our day until dinner is ready. 

Here is a crowd pleasing recipe that is quick and delicious. This casserole will be on your table for dinner in no time!

Asparagus Chicken Alfredo Casserole

Ingredients
Time: 30 minutes
Yield: 6 servings

*Note: This recipe is best served immediately after it’s prepared.*

1/2 (16 ounce) package penne pasta
5 tbs country crock spread
2 C whipping cream
1 C whole milk
2 C parmesan cheese, grated
3 C rotisserie chicken, chopped

2 C asparagus tips
1/2 C chicken broth
1/8 tsp granulated garlic
salt & pepper
1 C mozzarella cheese, grated
1/2 C panko crumbs 

Instructions
1. Preheat oven to 350 on the bake setting.
2. Boil water, salt generously and cook the 16 ounce package of penne pasta.

3. Add 1 tablespoon country crock spread to a medium saute pan on medium high heat. Add 2 cups of asparagus tips and saute for 10 minutes. Once done set aside.

4. In a large skillet melt 4 tablespoons of country crock spread on medium high heat.
5. Add 2 cups whipping cream and 1 cup whole milk.

6. Add in 2 cups shredded parmesan cheese and stir with a whisk. Bring the mixture to a simmer, over medium high heat, stirring occasionally. The sauce will start to thicken after several minutes.

7. Remove the skin and take out the breast meat from the rotisserie chicken. Chop the chicken into medium-sized chunks. 

8. Add the chicken, and asparagus tips into the sauce.  Add 1/2 cup chicken broth, 1/8 teaspoon granulated garlic. Stir, add salt and pepper to taste. Bring to a simmer and let the sauce cook for about 3-4 more minutes. You want the chicken to get hot and the sauce to thicken a little.

9. Spray your casserole dish with cooking spray. Place your cooked pasta into the dish and pour the sauce over the top.

10. Sprinkle 1 cup of mozzarella cheese, and 1/2 cup of panko bread crumbs all over the top of the pasta.
Bake at 350 for 25 minutes uncovered.

11. After 25 minutes of baking turn your oven to broil. Broil the top until the panko crumbs are lightly toasted. Watch the casserole carefully, you want to make sure not to burn the panko crumbs. When the cheese is bubbly and the crumbs are toasted remove the pan from the oven and serve immediately.

Enjoy!

Country Crock product information:

* It contains 0g of trans fat per serving

* Contains no partially hydrogenated oils

* No cholesterol

* 70% less fat per serving than butter

* 30% fewer calories per serving than butter

Visit Country Crock: 
Online 
Facebook 
Pinterest 
Twitter

Feel free to come check out my back to school recipes & ideas board on Pinterest www.pinterest.com/DulceGinaa/back-to-school/ and give me a follow!


I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.