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A dish filled with chicken asparagus casserole, partially served with a serving spoon resting inside.

Chicken and Asparagus Bake

Author: Jessica Haggard
A deliciously creamy chicken and asparagus bake that’s just perfect for anything from a cozy family dinner to a big potluck gathering any time of the year. The chicken is tender and juicy and coated in an irresistible cheese sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6
Calories 381 kcal

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 8x8-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.
Serve: Let the casserole cool down for 10-15 minutes before serving, allowing it time to thicken. Serve it with freshly tossed salad or warmed dinner rolls.
Store: Any leftovers can be refrigerated for five to six days. To freeze, cover the casserole with plastic wrap and aluminum foil. Freeze for up to 3 months. Defrost the casserole in the refrigerator and rebake until it is heated and bubbling.

Nutrition

Calories: 381kcalCarbohydrates: 11gProtein: 40gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 125mgSodium: 814mgPotassium: 792mgFiber: 2gSugar: 4gVitamin A: 1137IUVitamin C: 8mgCalcium: 346mgIron: 3mg
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