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5 from 1 vote

Slow Cooker Cheesy Chicken Asparagus Casserole

Creamy, cheesy comfort food
Prep Time20 minutes
Cook Time4 hours 30 minutes
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 582kcal

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 12 ounces reduced fat evaporated milk
  • 1 ½ cups chicken stock low sodium
  • 8 ounce mushrooms, sliced
  • 2 cups pasta shells
  • ¾ pound asparagus tough stems snapped off, and cut into 1 ½ inch pieces
  • 4 ounces shredded sharp cheddar cheese
  • salt to taste

Instructions

  • Place the chicken in a slow cooker, cover, and set to low.
  • Heat a saute pan over medium high heat. Heat the olive oil and add the flour. Stir for about 30 seconds.
  • Whisk in the evaporated milk and chicken stock. Continue to whisk until the sauce thickens.
  • Pour the sauce over the chicken, and continue to cook for about 3-4 hours, until the chicken is cooked through.
  • Shred the chicken with 2 forks. Add the mushrooms, pasta, and asparagus, and continue to cook for about 30 more minutes or until the pasta is cooked through. Stir the pasta a few times while cooking. If there is not enough liquid, add up to ½ cup additional water for the pasta.
  • Sprinkle the cheese over, and stir to combine and melt. Add salt to taste and serve.

Nutrition

Calories: 582kcal | Carbohydrates: 54g | Protein: 48g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 451mg | Potassium: 983mg | Fiber: 4g | Sugar: 13g | Vitamin A: 967IU | Vitamin C: 7mg | Calcium: 266mg | Iron: 4mg