Chicken Asparagus Casserole
Chicken asparagus casserole: browned chicken pieces and steamed asparagus under a from-scratch mushroom, cream, Dijon and lemon sauce with Gouda or Swiss and Parmesan, baked 30 minutes at 375°F. Serves 6.
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Ingredients
- 4 tablespoons butter
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces; boneless skinless thighs also work
- 1 pound asparagus cut into 1- to 2-inch pieces, then steamed
- 1/4 cup onion chopped; yellow or sweet
- 8 ounces mushrooms sliced; white button or baby bella
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme fresh thyme also works
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 1/2 cups Gouda or Swiss cheese shredded; either one works
- 1/2 cup Parmesan cheese shredded; 1/4 cup of it is saved for the top
Instructions
- Preheat the oven to 375°F.
- Put the asparagus pieces in a microwave-safe dish with 1/4 cup water. Cover and steam for 3 minutes, or until tender. Drain and set aside.
- In a 12-inch skillet, melt the butter over medium-high heat. Add the chicken and cook for 3 to 4 minutes, turning it once it starts to brown. Keep cooking until it is done, about 3 to 4 more minutes; the chicken should reach 165°F.
- Move the chicken to a greased casserole dish and top it with the steamed asparagus. Cover and keep warm.
- Add the onion and mushrooms to the same skillet and sauté until tender.
- Reduce the heat to medium. Add the broth, cream, salt, pepper, thyme, Dijon, mayonnaise and lemon juice. Whisk together and bring to a simmer.
- Cook, stirring often, for 8 to 10 minutes, until the sauce is reduced and starts to thicken. Stir in the Gouda or Swiss and 1/4 cup of the Parmesan until melted.
- Pour the sauce over the chicken and asparagus and sprinkle the remaining 1/4 cup Parmesan over the top. Bake for 30 minutes, until the casserole is bubbly and the center reaches 165°F.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F. The cream and mayonnaise sauce may separate if frozen.
Nutrition
Serving: 1servingCalories: 534kcalCarbohydrates: 6.8gProtein: 38.8gFat: 39.3gSodium: 588mgFiber: 1.9gSugar: 3.2g
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