Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs stay super juicy and work great here. Just cut them into similar-sized pieces and cook until done before assembling.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3 to 4 days . Reheat in the microwave or in the oven at 350°F until warmed through.

Can I freeze Creamy Asparagus Chicken Casserole?

You can , but creamy sauces can change texture after freezing. If you do freeze it, cool completely, wrap well, and freeze up to 2 months . Thaw in the fridge overnight and reheat gently. It’ll still taste great—just slightly less silky.

What can I serve with it?

This casserole is rich, so I love pairing it with something simple like: a green salad with a tangy vinaigrette roasted potatoes rice crusty bread (for scooping the sauce—highly encouraged)

Can I substitute the heavy cream?

You can swap in half-and-half for a lighter sauce, but it won’t be quite as thick and luscious. If you do, simmer a little longer to help it reduce.

Creamy Asparagus Chicken Casserole: Top 1 ,Easy Magic

Description

Creamy Asparagus Chicken Casserole is a cozy, cheesy baked dinner made with tender chicken, fresh asparagus, mushrooms, and a rich Dijon cream sauce. It’s the perfect weeknight comfort meal that feels special enough for guests but easy enough for busy evenings.

Ingredients

Scale

4 tablespoons butter
1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 pound asparagus, cut into 1–2 inch pieces
¼ cup chopped onion
8 ounces mushrooms, sliced
½ cup chicken broth
¾ cup heavy cream
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ cup mayonnaise (avocado oil mayo works well)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1½ cups shredded gouda or Swiss cheese
½ cup shredded parmesan cheese (reserve ¼ cup for topping)

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Instructions

Preheat oven to 375°F. Grease a medium casserole dish and set aside.
Place asparagus in a microwave-safe dish with ¼ cup water. Cover and steam for 3 minutes or until tender. Drain and set aside.
In a large 12-inch skillet, melt butter over medium-high heat. Add chicken pieces and cook 3–4 minutes. Turn and continue cooking another 3–4 minutes until fully cooked.
Transfer chicken to the prepared casserole dish. Top evenly with steamed asparagus.
In the same skillet, add onion and mushrooms. Sauté until softened.
Reduce heat to medium. Add chicken broth, heavy cream, salt, pepper, thyme, Dijon mustard, mayonnaise, and lemon juice. Whisk until combined.
Simmer for 8–10 minutes, stirring frequently, until the sauce thickens.
Pour sauce over the chicken and asparagus. Stir gently to coat. Mix in shredded gouda (or Swiss) and half of the parmesan.
Sprinkle remaining parmesan over the top.
Bake for 30 minutes, or until bubbly and lightly golden on top. Let rest 5 minutes before serving.

Notes

Do not overcook the asparagus during steaming—it will continue cooking in the oven.

Freshly shredded cheese melts more smoothly than pre-shredded.

Chicken thighs can be substituted for chicken breasts.

Store leftovers in the refrigerator for up to 4 days.

This casserole reheats beautifully for meal prep lunches.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (1/6 of casserole)
Calories: 480 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 32 g
Saturated Fat: 17 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 145 mg