Chicken asparagus casserole is the ultimate comfort food, combining tender chicken, crisp-tender asparagus, and creamy, cheesy goodness in every bite. This dish checks all the boxes: it’s hearty, easy to make, and packed to the brim with flavor.

And let me tell you—there’s nothing quite as satisfying as pulling a piping hot bake out of the oven, golden and bubbly, while your kitchen fills with the irresistible aroma of Parmesan and oregano.

Made with simple ingredients you likely already have in your fridge and pantry, this casserole comes together in just a little over an hour—perfect for weeknight dinners or weekend gatherings.

The egg noodles add a soft, cozy texture, while the vegetables bring a welcome freshness.

Whether you’re feeding a crowd or just looking for leftovers that taste as good the next day, this dish won’t disappoint!

My Story Behind This Chicken Asparagus Casserole

The first time I made an easy chicken asparagus casserole, I was trying to combine classic casserole comfort with fresh veggies for a more balanced meal. I wanted something satisfying but not overly heavy, and after several tweaks, this recipe hit just the right notes.

The idea of using fresh asparagus, instead of the canned or frozen veggies you often see in casseroles, was inspired by a spring farmers’ market trip where everything just looked so vibrant and green.

To balance out the creamy sour cream and chicken stock mixture, I added a pop of crunch with celery and bell pepper. And for that irresistible umami punch, Parmesan cheese was a must! Since then, this homemade chicken and asparagus bake has been my go-to for potlucks, family dinners, or when I want a cozy meal with leftovers for the week.

I’m thrilled to share this recipe with you today—it’s truly one of my all-time favorites.

Chicken Asparagus Casserole Ingredients

8 ounces of egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
8 tablespoons grated Parmesan cheese, divided

How to Make Chicken Asparagus Casserole

Preheat your oven to 350°F (175°C) and lightly grease a 1 ½-quart casserole dish.
In a large pot of lightly salted water, cook the egg noodles for about 5 minutes, just until they’re almost tender. Drain them well and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until it becomes soft and translucent.
Stir in the cooked chicken, red bell pepper, celery, and chicken stock. Increase the heat slightly and bring the mixture to a gentle boil. Let it simmer for an additional 5 minutes.
Lower the heat and stir in the sour cream and oregano, mixing until everything is well combined.
Layer half of the chicken mixture into your prepared casserole dish. Arrange the fresh asparagus evenly on top.
Spread the cooked noodles over the asparagus, followed by about 5 tablespoons of Parmesan cheese sprinkled evenly.
Add the remaining chicken mixture on top of the noodles, spreading it out evenly. Finish it all off with the remaining 3 tablespoons of Parmesan cheese.
Place the dish into the preheated oven and bake for about 30 minutes, or until the top turns golden brown and bubbly. Serve warm and enjoy!

My Chef Tips for the Best Chicken Asparagus Casserole

Don’t overcook the egg noodles: Boil them until just shy of tender since they’ll continue cooking in the oven.
Use fresh asparagus: It adds a sweet earthiness and crisp-tender texture that frozen or canned versions just can’t match.
Shred or chop your chicken ahead of time: Rotisserie chicken works wonderfully here, saving you time without sacrificing flavor.
Customize the flavors: Add a spoonful of Dijon mustard or a pinch of smoked paprika to the sauce for extra depth.
Storage Tip: This casserole keeps well in the fridge for up to 3 days. Reheat individual portions in the microwave or the oven at 325°F until warmed through.
Freezing: Assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as instructed.

Chicken Asparagus Casserole FAQs

Can I make this casserole ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate. When ready to bake, just pop it into the oven and bake as directed. Add an extra 5–10 minutes of bake time if baking straight from the fridge.

Is this a healthy chicken casserole recipe?

Yes, this recipe includes lean protein from the chicken, plenty of vegetables like asparagus and bell pepper, and uses chicken stock for added flavor. If you want to lighten it further, use low-fat sour cream and reduce the Parmesan.

Can I use a different vegetable instead of asparagus?

Absolutely! Broccoli florets, green beans, or even zucchini would work well as substitutes. Just make sure to adjust the cooking time for the vegetable you choose.

What’s the best way to reheat this casserole?

Reheat individual portions in the microwave for 1–2 minutes, or cover the entire dish with foil and warm it in a 325°F oven until heated through.

Can this be made gluten-free?

Yes! Swap the egg noodles for gluten-free pasta, and double-check that your chicken stock and Parmesan cheese are gluten-free certified.

Ready to Make This Chicken Asparagus Casserole?

Whether you’re making this for a weeknight dinner or a special occasion, this chicken asparagus casserole is guaranteed to be a crowd-pleaser. Its combination of creamy sauce, perfectly cooked asparagus, and tender chicken will make everyone at the table ask for seconds.

Have you tried this recipe yet? Let me know in the comments below what variations you experimented with, or share your favorite casserole tips. And don’t forget to tag me on social media if you snap a photo of your creation!