Quick Chicken and Asparagus Casserole

    30 minutes

    Needing a meal in a hurry? This casserole fits the bill down to a tee, open a few cans and buy a chook or two and off you go. 20 minutes in the oven and you're sitting at the table eating a tasty, moorish meal.


    Victoria, Australia
    5 people made this

    Serves: 6 

    • 2 cooked barbecue chickens
    • 1 (425g) tin asparagus spears
    • 1 (125g) tin diced capsicum
    • 1/2 cup corn kernels, tinned or frozen
    • 2 (400g) tins cream chicken soup
    • salt and pepper, to taste
    • 1/3 cup dried breadcrumbs
    • 1 1/2 cups grated tasty cheese, packed

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 degrees C. Lightly grease a 22 x 33cm baking dish.
    2. Take all the chicken off the bone and break into smallish pieces, discarding the skin.
    3. Drain the asparagus and cut into pieces. Drain the capsicum. Drain the corn if using tinned.
    4. In a bowl mix the chicken, soup, asparagus, capsicum, corn, salt and pepper together. Place into baking dish.
    5. Sprinkle the breadcrumbs over the top of the casserole then cover with the cheese.
    6. Cook until bubbling and cheese is melted, about 20 minutes.
    7. Serve with salad if desired.

    See it on my blog


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