Creamy Asparagus Chicken Casserole
This Creamy Asparagus Chicken Casserole is the ultimate comfort food dinner, combining tender chicken, fresh asparagus, and baby potatoes in a rich, velvety cream sauce topped with golden melted cheese and crispy breadcrumbs.It comes together with simple ingredients, bakes in under 40 minutes, and is hearty enough to satisfy the whole family on any night of the week.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Large skillet
- Small saucepan
- Sharp chef's knife
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 lb fresh asparagus woody ends trimmed, cut into 2-inch pieces
- 0.5 lb baby potatoes halved
- 1 can cream of chicken soup 10.5 oz
- 0.5 cup sour cream
- 0.33 cup chicken broth
- 3 cloves garlic minced
- 1 cup shredded mozzarella cheese divided
- 0.25 cup Parmesan cheese freshly grated
- 0.25 cup breadcrumbs plain or Italian-seasoned
- 2 tbsp olive oil plus extra for topping
- 1 tsp Italian seasoning
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper plus more to taste
- 0.25 tsp red pepper flakes optional
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
- Bring a small saucepan of salted water to a boil. Add the halved baby potatoes and cook for 8 minutes until just barely fork-tender. Drain well and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Sauté for 4 to 5 minutes, stirring occasionally, until lightly golden on the outside. The chicken does not need to be fully cooked through at this stage.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, chicken broth, minced garlic, half of the mozzarella cheese, and red pepper flakes if using. Season with additional salt and pepper to taste.
- Add the sautéed chicken pieces, parboiled potatoes, and fresh asparagus pieces to the sauce mixture. Stir gently until all the ingredients are evenly coated in the cream sauce.
- Pour the filling into the prepared baking dish and spread it into an even layer. Scatter the remaining mozzarella cheese over the top.
- In a small bowl, combine the breadcrumbs and grated Parmesan cheese with a drizzle of olive oil. Mix until the crumbs are lightly coated, then sprinkle the mixture evenly over the cheese layer.
- Bake uncovered in the preheated oven for 30 to 35 minutes, until the top is golden brown and the edges are bubbling. If the topping browns too quickly, tent loosely with aluminum foil for the last 10 minutes of baking.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to settle and makes it easier to portion cleanly. Garnish with fresh parsley and a squeeze of lemon juice if desired.
Notes
For a shortcut version, substitute the raw chicken with 2 cups of shredded rotisserie chicken and skip the sautéing step. Frozen asparagus can replace fresh, but thaw and pat dry first to avoid a watery sauce. Leftovers keep well refrigerated for up to 3 days in an airtight container. To freeze, assemble the unbaked casserole, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Always season every layer for the best flavor.