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–+ servings
Creamy Asparagus Chicken Casserole

Creamy Asparagus Chicken Casserole That Everyone Will Love

A comforting Creamy Asparagus Chicken Casserole that's high in protein, low in carbs, and fully gluten-free, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Adds richness and flavor; for dairy-free, swap for olive oil.
  • 1.5 pounds Boneless Skinless Chicken Breasts Cut into 1-inch pieces for even cooking.
  • 1 pound Asparagus Provides crunch and nutrients; can swap with broccoli.
  • 1 medium Onion Adds sweetness and depth; substitute with shallot for milder taste.
  • 8 ounces Mushrooms Delivers umami flavor; cremini or button mushrooms preferred.
  • 1 cup Chicken Broth Adds moisture and enhances flavor; low-sodium recommended.
  • 1 cup Heavy Cream Creates a rich and creamy sauce; can use half-and-half or coconut cream.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme Using fresh thyme can elevate the taste.
For the Sauce
  • 1/2 cup Mayonnaise Provides creaminess; Greek yogurt can be a healthier substitute.
  • 2 tablespoons Dijon Mustard Adds tanginess; whole grain mustard can be used.
  • 2 tablespoons Lemon Juice Fresh lemon juice is highly recommended.
For the Topping
  • 1 cup Gouda or Swiss Cheese Melting cheese for creaminess; mozzarella is a great alternative.
  • 1/2 cup Parmesan Cheese Replace with nutritional yeast for dairy-free option.

Equipment

  • Skillet
  • Baking dish
  • Microwave

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a microwave-safe dish, steam the asparagus with ¼ cup of water for about 3 minutes, then drain and set aside.
  3. Melt 2 tablespoons of butter in a skillet. Add the chicken and sauté for roughly 6 minutes until golden brown; transfer to a greased baking dish.
  4. In the same skillet, add chopped onions and sliced mushrooms, sauté for 4–5 minutes until tender.
  5. Add chicken broth, heavy cream, salt, pepper, thyme, mayonnaise, Dijon mustard, and lemon juice to the skillet. Simmer for 5–7 minutes until slightly thickened.
  6. Pour the creamy sauce over the chicken and asparagus, mix gently, and top with gouda or Swiss and Parmesan cheese.
  7. Bake in the preheated oven for 30 minutes until bubbling and golden on top.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 45gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Streamline your meal prep by chopping veggies and measuring ingredients ahead of time. For delicious variation, try different herbs or vegetable swaps.

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