Some nights call for a warm, creamy casserole that feels like a big comforting hug.
This creamy chicken and asparagus casserole delivers just that—with tender chicken, fresh asparagus, mushrooms, and melty gouda all baked together in a velvety sauce.
It’s one of those recipes that makes everyone at the table pause and say “Mmm.” And it comes together easily enough for a weeknight!
Why I Love This Recipe
It’s a full meal baked in one dish—protein, veggies, and creamy goodness all in one.
Perfect for using up spring asparagus or leftovers from the fridge.
Melty gouda and parmesan make the sauce irresistibly rich.
It reheats beautifully for next-day lunches.
What You’ll Need (Ingredient Highlights)
Chicken breasts – boneless and skinless, cut into bite-sized chunks for even cooking.
Fresh asparagus – adds a bright, crisp contrast to the creamy sauce.
Mushrooms and onions – build deep, earthy flavor.
Heavy cream & mayo – create a luxuriously rich sauce.
Dijon mustard & lemon juice – add zing and balance to the creaminess.
Gouda & parmesan cheese – gooey, melty, and savory.
Chicken broth & thyme – bring warmth and depth to the sauce.
Pro Tips Before You Start
Steam the asparagus just until tender—it will finish cooking in the oven.
Cut chicken pieces evenly so they cook at the same rate.
Use a good quality mayonnaise (avocado oil mayo works great).
Don’t rush the sauce—let it simmer and reduce to deepen the flavor.
How to Make Creamy Chicken and Asparagus Casserole
Step 1. Prep the Oven & Asparagus
Preheat oven to 375°F. Place asparagus in a microwave-safe dish with a splash of water.
Cover and steam for about 3 minutes until just tender. Drain and set aside.
Step 2. Cook the Chicken
In a large skillet, melt butter over medium-high heat.
Add chicken pieces and cook 3–4 minutes per side until golden and cooked through.
Transfer the chicken to a greased casserole dish.
Layer the steamed asparagus over top and cover to keep warm.
Step 3. Sauté the Vegetables
In the same skillet, sauté onions and mushrooms over medium heat until soft and fragrant.
Step 4. Make the Creamy Sauce
Lower heat to medium.
Add broth, cream, salt, pepper, thyme, mayonnaise, Dijon mustard, and lemon juice.
Whisk together and simmer gently for 8–10 minutes until reduced and slightly thickened.
Step 5. Assemble the Casserole
Pour the creamy mixture over the chicken and asparagus.
Stir in shredded gouda and half of the parmesan. Mix to combine.
Step 6. Top & Bake
Sprinkle the remaining cheeses on top.
Bake uncovered for 30 minutes, until bubbly and golden.
What to Serve It With
A crisp green salad with vinaigrette.
Roasted potatoes or crusty bread.
Steamed rice or buttered noodles.
Variations / Substitutions
Swap asparagus for broccoli, green beans, or spinach.
Use Swiss cheese instead of gouda for a sharper flavor.
Add cooked bacon or pancetta for a smoky twist.
Replace mayo with sour cream if preferred.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven until warmed through.
Not freezer-friendly due to the dairy sauce separating.
FAQs
Can I use rotisserie chicken?
Yes, just skip the stovetop chicken step and add shredded rotisserie chicken directly to the dish.
Can I make this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate.
Add 5–10 minutes to baking time when ready.
Is there a dairy-free option?
You can try using coconut cream and a dairy-free cheese, but the flavor and texture will change.
What other vegetables work in this?
Broccoli, zucchini, or spinach are great substitutes for asparagus.
Can I add pasta or rice?
Yes, stir in cooked pasta or rice before baking for a more filling dish.
Can I skip the mayo?
Mayo adds creaminess and body, but you can replace it with sour cream or Greek yogurt.
How do I know when it’s done?
The casserole should be hot and bubbly, with melted cheese on top and no pink in the chicken.
Final Thoughts
This creamy chicken and asparagus casserole has everything I want in a comfort dish: richness, depth, veggies, and loads of cheesy goodness.
Whether it’s a family dinner or a potluck favorite, it’s always a winner—and it disappears fast.
Creamy Chicken and Asparagus Casserole
Ingredients
- 4 tbsp butter
- 1½ lbs boneless skinless chicken breasts cut into 1″ pieces
- 1 lb asparagus cut into 1–2″ pieces, steamed
- ¼ cup chopped onion
- 8 oz mushrooms sliced
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup mayonnaise avocado oil-based recommended
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1½ cups shredded gouda or Swiss cheese
- ½ cup shredded parmesan cheese reserve ¼ cup for topping
Instructions
- Preheat oven to 375°F.
- Steam asparagus in microwave with ¼ cup water, covered, for 3 minutes. Drain.
- Melt butter in skillet over medium-high.
- Cook chicken 3–4 minutes per side until browned and cooked.
- Transfer to greased casserole dish and top with asparagus.
- In same skillet, sauté onions and mushrooms until tender.
- See full steps with tips & photos → https://mischacrossing.com/creamy-chicken-and-asparagus-casserole/
Notes
- You can prep this dish ahead—assemble, refrigerate, and bake just before serving.
- Swiss cheese gives a classic sharp flavor, while gouda makes it extra creamy and mild.
