Slow Cooker Cheesy Chicken Asparagus Casserole
Creamy, cheesy comfort food
Prep Time20 minutes mins
Cook Time4 hours hrs 30 minutes mins
Total Time3 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 582kcal
- 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
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.
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