Creamy Chicken and Asparagus Casserole
This Creamy Chicken and Asparagus Casserole brings together tender chicken, fresh asparagus, mushrooms, and a velvety Dijon cream sauce—all baked under a golden blanket of cheese. It's cozy, protein-packed, and perfect for spring dinners or hearty meal prep.
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.