Slow Cooker Cheesy Chicken Asparagus Casserole
Creamy, cheesy comfort food
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon flour
- 12 ounces reduced fat evaporated milk
- 1 1/2 cups chicken stock low sodium
- 8 ounce mushrooms, sliced
- 2 cups pasta shells
- 3/4 pound asparagus tough stems snapped off, and cut into 1 1/2 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 1/2 cup additional water for the pasta.
- Sprinkle the cheese over, and stir to combine and melt. Add salt to taste and serve.
Nutrition
Calories: 582kcalCarbohydrates: 54gProtein: 48gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 115mgSodium: 451mgPotassium: 983mgFiber: 4gSugar: 13gVitamin A: 967IUVitamin C: 7mgCalcium: 266mgIron: 4mg
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