Ingredients

The following ingredients have 4 Servings
  • 1/2 pound fresh asparagus, (I used 1 whole bunch from the store)
  • 1/4 cup butter
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 (8-ounce) carton whipping cream
  • 1/2 cup shredded Parmesan cheese, (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 handfuls baby spinach leaves
  • 2 green onions, (green parts only, sliced)
  • 2 1/2 cups chopped cooked chicken, (I use the meat off of a rotisserie chicken)
  • 1 (8-ounce) package medium egg noodles, (cooked)

Instruction

  • Preheat oven to 350 degrees.
  • Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces.
  • Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes.
  • Whisk in flour until smooth. Cook for one minute, stirring constantly.
  • Gradually add in broth and cream, whisking continuously. Cook for 6 to 8 minutes. Stir occasionally.
  • Add 1/4 cup Parmesan cheese, salt, pepper, chicken, green onions, and spinach.
  • Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything.
  • Spoon into a greased 13X9-inch baking dish. Top with remaining 1/4 cup cheese and bake for 30 minutes.