Chicken Asparagus Bake Freezer Meal

Get dinner on the table quickly with this super easy Chicken Asparagus Bake. This freezer meal is ready to eat in just 20 minutes. Everything in this freezer meal casserole is already cooked so when you make it for dinner, all you need to do is heat it up. 

Chicken and asparagus go so nicely together. The flavours work well. And as a mom, it feels like a win when my kids eat asparagus. Or really any green vegetable. 

Chicken Asparagus Bake Recipe:

• 2 1/2 cups rice, cooked
• 1 cup chicken, cooked and diced
• 1 cup asparagus, chopped, fresh or frozen
• 1/2 can cream of mushroom soup*
• 1/2 can cream of chicken soup*
• 1 cup cheddar cheese, shredded
• salt and pepper
• optional: 2 slices of cooked bacon, crumbled

Assembly instructions:

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

Cooking instructions:

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

*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?!

We used to make this without the bacon, but had the idea one day to add some cooked bacon to it. As you can imagine, after trying it with bacon, we have never gone back to the old recipe. It not only gives it better flavour, it gives it a nice texture crunch as well.

This easy recipe is included in our Dinner in 20 Freezer Meal Plan along with other recipes, prep lists, shopping lists, and printable labels.

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Chicken Asparagus Bake

Cook Time

20 mins

 

Course: Main Course

Keyword: casserole, chicken

Servings: 4 people

Ingredients

• 2 1/2 cups rice cooked
• 1 cup chicken cooked and diced
• 1 cup asparagus chopped, fresh or frozen
• 1/2 can cream of mushroom soup* (5 oz.)
• 1/2 can cream of chicken soup* (5 oz.)
• 1 cup cheddar cheese shredded
• salt and pepper
• optional: 2 slices of cooked bacon crumbled

Instructions

Assembly instructions:

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

Cooking instructions:

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

Recipe Notes

*As 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 additional meals in your freezer.

You may also want to try these freezer meal casseroles:

Southern Style Ground Beef Casserole

Crock Pot Pizza Casserole

Chicken and Vegetable Casserole with Crispy Onion Topping