Chicken Asparagus Casserole
Creamy, cheesy, and packed with vibrant flavor, this Chicken Asparagus Casserole is the ultimate comfort food with a healthy twist. Tender bite-sized pieces of seasoned chicken, crisp-tender asparagus, and a luscious homemade cream sauce come together in this one-dish wonder. The casserole is topped with a golden crust of panko breadcrumbs, Parmesan, and cheddar cheese for the perfect blend of crunch and melt-in-your-mouth goodness. With simple, wholesome ingredients like fresh vegetables, chicken broth, and pantry staples, this recipe is as easy to make as it is satisfying. Ready in just an hour, this family favorite serves six and makes an excellent weeknight dinner or meal prep option. Perfectly balanced with rich flavor and creamy texture, this dish is sure to become a go-to casserole for your table.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 pound asparagus
- 1 medium white onion
- 3 cloves garlic
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish and set aside.
Cut the chicken breasts into bite-sized pieces and season them with half of the salt, pepper, and paprika.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
Dice the onion and mince the garlic.
In the same skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 3-4 minutes, then add the garlic and cook for another minute.
Sprinkle the flour into the skillet and stir continuously for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
Stir in the heavy cream and adjust seasoning with the remaining salt and pepper.
Add the cooked chicken, asparagus pieces, and half of the shredded cheddar cheese to the sauce. Mix until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top of the casserole.
Add the remaining shredded cheddar cheese on top of the breadcrumb mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 868 mg | 290% | |
| Sodium | 6503 mg | 283% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 18.4 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1948 mg | 150% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
