Cheesy Chicken and Asparagus Bake
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A deliciously creamy, cheesy chicken and asparagus bake that’s just perfect for a cozy family dinner or a big potluck gathering. The chicken is tender and juicy and enveloped in an irresistible cheese sauce. Plus, it’s packed with green veggies, making it a winner!
You can’t go wrong with this classic dish. You can easily adjust the portions whether you’re feeding just yourself or a whole crowd.
Serve this comforting dish with a vegetable side dish or soft dinner rolls. Not only that, it’s a great recipe for meal preps as it reheats very well, just like broccoli rice casserole. This casserole also ticks all the boxes for an easy, low-carb meal.
Everyday Simple Approach
We are transforming lives with the Everyday Simple Approach, which promises to help you find joy in homemaking with quick, easy, and affordable recipes and tutorials. Let’s see how this recipe stacks up and why you’ll love it.
- Simple ingredients – Easily available everyday ingredients
- Amazing flavor – The chicken, asparagus, and the homemade creamy sauce make every bite truly satisfying.
- Family-friendly and kid-approved -This casserole is a crowd-pleaser that sneaks in a lot of vegetables.
- Basic kitchen equipment – All you need are a baking dish and a skillet
- Easy-to-follow directions – In less than a dozen easy steps, you have a hearty casserole on the table.
- Freezer-friendly – You can meal prep ahead of time or freeze leftovers for later.
How to Make Chicken and Asparagus Casserole
To make this cheesy chicken asparagus casserole, we will make the mushroom cheese sauce and then bake everything until all the flavors combine.
Ingredients You Need
The ingredient list is simple, and most are readily available.
- Asparagus
- Butter
- Chicken breast, cut into 1-inch cubes
- Yellow onion
- Mushrooms, sliced – Button or brown mushrooms
- Milk
- Chicken broth
- Flour – All-purpose flour
- Dijon mustard
- Lemon juice
- Dried thyme
- Salt
- Black pepper
- Parmesan cheese
- Mozzarella cheese
For this recipe, freshly shredded cheese is preferred over pre-shredded one because it gives the best texture and taste.
Ingredient Substitutions
Even though this is such a simple recipe, you might be missing one of the key ingredients. Review the recommendations here for quick and clever substitutions.
Here are suggested substitutions:
- Asparagus – Instead of fresh asparagus, you can use your favorite vegetables like green beans, Broccoli & Frozen peas
- Butter – Avocado, coconut oil, and olive oil are great substitutes.
- Chicken Breast – Chicken tenderloin, boneless chicken thighs.
- Yellow Onion – White onion
- Chicken Broth – Use plain water or a chicken bouillon cube instead.
- Flour – White flour
- Dijon Mustard – Whole grain or mustard powder can be used in a pinch.
- Mozzarella Cheese – Cheddar cheese and gruyere cheese are suitable replacements.
Variations
Want to add your own spin? Make these fun variations and stretch this recipe into more delightful renditions.
Try these Chicken Casserole variations:
- Spicy Chicken Bake – Add a dollop of your favorite chili sauce or a tablespoon of curry powder while making the mushroom sauce for a spicy chicken bake.
- Rotisserie chicken casserole – Use already-cooked chicken instead of chicken breasts. Reduce the baking time to 20 minutes or till the cheese is bubbling and golden brown.
- Meatballs– Instead of chicken, use meatballs or sliced sausage.
- Potato chips or Ritz cracker top – After the casserole is ready, add a layer of crushed potato chips or Ritz crackers on top for a super crispy top. Bake for an additional 5 minutes.
Step-By-Step Instructions
Though the number of steps may seem many, this is a one-stop dish. You need nothing else, not even cast iron filet mignon when you have this creamy casserole on the table.
Follow these simple directions, and you can’t go wrong!
Step 1: Cook the Asparagus
Preheat your oven to 375F (190C). Lightly grease an 8×8-inch baking dish.
Trim the asparagus into 2-inch pieces, removing the tough ends.
On medium-high heat, bring a small pot of water to a boil, insert the asparagus in a steamer basket, and steam until fork tender.
Drain and set aside.
Step 2: Brown the Chicken
Melt one tablespoon of butter in a frying pan over medium heat. Arrange the chicken in a single layer and cook for three minutes.
Flip the pieces to the second side and cook for 3 minutes.
Remove the chicken and transfer to the baking dish. Cover with the steamed asparagus.
Step 3: Make Mushroom Sauce
Return the skillet to medium heat and add two tablespoons of butter.
Once the butter is heated, saute the onion and mushrooms until soft and tender. Stir in the flour and cook for another minute or two.
Gradually add the milk, broth, and Parmesan cheese while whisking.
Add mustard, lemon juice, thyme, salt, and pepper to this. Bring the mixture to a simmer. Continue cooking for about 8 minutes until the sauce thickens. Remove from heat and stir in ½ cup of mozzarella cheese.
Step 4: Bake the Casserole
Pour the creamy cheese sauce over the asparagus and chicken. Top with remaining mozzarella cheese.
Bake in the oven for 30 minutes until cheese is bubbly and browned.
Once done, remove it from the oven and let it cool for a few minutes before serving.
Expert Tips
- Taste and adjust! I always recommend tasting while cooking so you can get to know the dish and adjust the seasoning as you like best.
- Mushroom Sauce – Once you add the flour, keep the heat low and continue stirring while adding the liquids and the cheese. Work swiftly; otherwise, the sauce can develop lumps.
- Rest Time – Let the casserole rest for 10-15 minutes before serving; during this time, it will transform from a slightly runny consistency to a thick and creamy texture.
- Disposable baking pans – Bake the casserole in small individual-sized aluminum pans, double wrap it, and freeze it for later use.
How to Store This Recipe
This casserole dish reheats very well, and that’s why it makes for the best leftovers. It can be stored in an airtight container in the refrigerator for up to five to six days.
To reheat, microwave for one to two minutes till it’s heated through. Alternatively, you can bake it for 10 minutes till it’s bubbling.
Can I Make Chicken Asparagus Bake Ahead of Time?
Absolutely. This is a great recipe to make in advance. You can assemble and bake the casserole 1-2 days before serving.
It is also a great meal prep recipe. Make it on your free day, portion it out, and enjoy a veggie-loaded high-protein meal throughout the week.
Can I Freeze Chicken Casserole?
You can freeze this chicken casserole in two ways. Freeze the assembled but unbaked chicken casserole or freeze the finished baked chicken asparagus casserole.
Disposable baking pans are a great option to freeze the whole casserole.
To cook the frozen raw casserole, thaw the casserole overnight in the refrigerator and proceed per the recipe instructions.
The frozen cooked chicken casserole can be reheated in the microwave or thawed overnight in the refrigerator and then reheated in the oven or microwave.
What to Serve with Chicken and Asparagus Casserole
This casserole is a complete meal by itself, but you can choose to serve it along with
- Bread – Bread rolls and crispy garlic bread make great accompaniments with this casserole.
- Vegetable side dishes – Buttery green beans, roasted carrots, and mashed potatoes are great side dishes for this chicken weeknight dinner.
- Salad – Add a citrusy leafy salad to cut through all that creaminess. This makes for a great low-carb dinner.
More Dinner Recipes to Try
If you make this Chicken and Asparagus Bake, please leave a review. I really appreciate each and every 5-star rating and review comment!
Chicken and Asparagus Bake
Ingredients
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 3 tablespoons butter divided
- 1 ½ pounds chicken breast cut into 1-inch cubes
- 1 small yellow onion chopped
- 8 ounces mushrooms sliced
- ½ cup milk
- ¼ cup chicken broth
- 3 tablespoons flour
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmesan cheese shredded
- 2 cups mozzarella cheese shredded, divided
Instructions
- Preheat your oven to 375F (190C). Lightly grease an 8×8-inch baking dish
- Bring a small pot of water to a boil, insert the asparagus in a steamer basket, and steam until fork tender. Drain and set aside.
- Melt one tablespoon of butter in a skillet over medium heat. Arrange the chicken in a single layer and cook for three minutes. Stir and flip the pieces to the second side and cook for 3 minutes.
- Remove the chicken and transfer to the baking dish. Cover with the asparagus.
- Return the skillet to medium heat and add two tablespoons of butter. Saute the onion and mushrooms until soft and tender. Stir in the flour and cook for another minute or two.
- Gradually add the milk, broth, and Parmesan cheese while whisking. Add the mustard, lemon juice, thyme, salt, and pepper. Bring the mixture to a simmer. Continue cooking for about 8 minutes until the sauce thickens. Remove from heat and stir in ½ cup of mozzarella cheese.
- Pour the sauce over the asparagus and chicken. Top with remaining mozzarella cheese.
- Bake in the oven for 30 minutes until cheese is bubbly and golden brown.
- Once done, remove it from the oven and let it cool for a few minutes before serving.
Notes
- Taste and adjust! I always recommend tasting while cooking so you can get to know the dish and adjust the seasoning as you like best.
- Mushroom Sauce – Once you add the flour, keep the heat low and continue stirring while adding the liquids and the cheese. Work swiftly; otherwise, the sauce will develop lumps.
- Disposable baking pans – Bake the casserole in small individual-sized aluminum pans and freeze for later use.
