1 pound asparagus - tough ends snapped off and spears crosswise fresh halved
2 chicken breast cooked halved thinly sliced
32.3 ounce cream of asparagus soup canned
0.5 pound farfalle pasta (bow tie)
1 cup milk
8 ounce cheddar-monterey jack cheese blend shredded
Equipment
bowl
frying pan
oven
whisk
pot
baking pan
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes.
Drain well and set aside.
Place asparagus into a large skillet with about 1 inch of water.
Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Whisk cream of asparagus soup with milk in a bowl until smooth.
Spread the cooked bow tie pasta over the bottom of the baking dish.
Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
Lay chicken breast slices over pasta.
Spread the asparagus over the chicken slices.
Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.
