Chicken Asparagus Bake

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Chicken Asparagus Bake

Prep Time30 mins
Cook Time20 mins
Course: Main Course
Keyword: casserole, precooked
Main Protein: Chicken
Cooking Method: Oven
Servings: 6
Calories: 381kcal


  • 2 1/2 cups cooked rice
  • 1-2 chicken breasts boneless, cooked and diced, about 1-2 cups
  • 1 cup asparagus chopped, fresh, or frozen
  • 5 oz. cream of mushroom soup*
  • 5 oz. cream of chicken soup*
  • 1 cup cheddar cheese shredded
  • salt and pepper to taste
  • optional: 2 slices of bacon cooked and crumbled
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Cook the rice according to package directions.
  • Cook and cube the chicken. Stir them along with the other ingredients together in a large bowl.
  • Put it into a large resealable bag and seal it. Lay flat and freeze.

Cooking instructions:

  • Thaw.
  • Pour into a greased casserole dish. Bake at 375° for 20 minutes.


Pro tip: Since this recipe calls for 1/2 cans of soup, it's smarter to double it (or quadruple it) so that you can use the full cans plus have more meals in your freezer!
I know that I've marked the bacon as optional, but trust me, you should include it. Everything is better with bacon, right?!


Calories: 381kcal | Carbohydrates: 63g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 129mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg