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Asparagus and Chicken Casserole

[heart_this] · Jun 9, 2022 · Leave a Comment

Asparagus and Chicken Casserole

A creamy asparagus casserole with chicken and a crispy golden brown topping!

Green bean casserole is a classic dish and in the Spring I like to do a version with asparagus! This is an easy, made from scratch, version of asparagus casserole with asparagus, mushrooms and onions in a creamy sauce made with broth, cream and sour cream along with gruyere cheese! I like to add chicken to make it a complete meal but the chicken can be omitted either for a side dish or a vegetarian friendly version. The topping is a combination of crispy, buttery, golden brown panko bread crumbs and french fried onions!

Asparagus and Chicken Casserole

Asparagus and Chicken Casserole

Asparagus and Chicken Casserole

Asparagus and Chicken Casserole
Asparagus and Chicken Casserole

Asparagus and Chicken Casserole

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

A creamy asparagus casserole with chicken and a crispy golden brown topping!

ingredients
  • 2 tablespoons butter (or oil)
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
  • 2 tablespoons butter (or oil)
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped (or 1/4 teaspoon dried thyme)
  • 2 tablespoons all-purpose flour (gluten-free for gluten-free)
  • 1 cup chicken broth (or vegetable broth or milk)
  • 1/2 cup heavy/whipping cream
  • 1/2 cup mayonnaise (or sour cream) (optional)
  • 1 cup gruyere cheese (or swiss or cheddar), shredded
  • salt and pepper to taste
  • 2 pounds asparagus, trimmed and cut into bite sized pieces
  • 2 tablespoons butter
  • 1/2 cup panko bread crumbs (gluten-free for gluten-free)
  • 1/3 cup french fried onions
directions
  1. Melt the butter in a pan over medium heat, add the chicken and cook until lightly golden brown, about 10 minutes, before setting aside.
  2. Melt the butter in the same pan, add the onion and mushrooms and cook until the onions are tender and the mushrooms have released their liquids, about 10 minutes.
  3. Add the garlic and thyme, sprinkle in the flour and cook for 1 minute.
  4. Add the broth and cream and cook until the sauce thickens, about 3-5 minutes, before turning off the heat.
  5. Mix chicken into the sauce along with the mayonnaise and cheese before seasoning with salt and pepper to taste.
  6. Mix in the asparagus and place into a large baking pan.
  7. Melt the butter in a pan over medium heat before adding the breadcrumbs and mixing well.
  8. Sprinkle the breadcrumbs and french fried onions over the top of the casserole.
  9. Bake in a preheated 400F/200C oven until the sides are bubbling and the top is golden brown, about 15-20 minutes.
Option: Omit the chicken for a side dish or a vegetarian friendly version.
Nutrition Facts: Calories 487, Fat 44g (Saturated 18g, Trans 0.3g), Cholesterol 141mg, Sodium 383mg, Carbs 19g (Fiber 4g, Sugars 5g), Protein 29g

Nutrition by: Nutritional facts powered by Edamam
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American, Chicken, Food, Gluten-free, Main Course, Recipe

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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