Creamy Chicken and Asparagus Casserole

Well hello there, you creamy vision of wonderment.

You know how some days you just need something extra sinful? I knew we understood each other. We’ve been eating so much seafood this month (beyond delicious), but I’ve been craving something a liiiiiiittle creamy and indulgent. So I made you a simple little cassie! And by you I mean me.

And apparently I call it cassie.

Don’t delete me from your life.

Okay, this was my goal. Make it next-level for ME, while also keeping it kid-friendly for Will and Nat. And would you believe they love asparagus? Like, they LOVE love it. I think I birthed aliens but I’m here for it.

Also, I used chicken THIGHS because dark meat is life, but you can absolutely swap in breasts if ya dig!

First up, you’ll boil and shred the chicken, just like grandma used to make. And then with that hot water, just plunge the asparagus for 30 seconds TOPS, then take them out and run them under cool water to stop the cooking. They’ll finish up in the oven.

See that little tray of minced garlic? I bought that tiny plate grater at the farmer’s market because I’m a sucker for handmade hippie stuff. Is it better than a mandolin? Eh. Is it prettier? YUP. And this is my life’s greatest conundrum.

Let’s make a cream sauce. (<–good life decision)

You’ll melt some (real! please never use that fake alien stuff in the tubs) butter, add the flour, whiiiiisk it. Then add the garlic and dijon mustard because you’re fancy pants, and gradually add the milk, whisking along to creamify it into submission. Add in a pinch of lemon zest and juice, along with a good pinch of salt, and whisk it a bit more. Now taste that. RIDICULOUS, right?

Ah know.

And it’s just so simple. Spoon in some sauce along the bottom of a small casserole dish (speaking of, you can double this whole mess if you’re feeding a crowd! My autocorrect changed crowd to crow. If you’re feeding a crow. You could do that, too, I suppose.)

Then layer half of the shredded chicken and asparagus. Then half of the thinly sliced onion. This onion seriously just adds ESSENCE. And you know how I am about essence. Give me all the dern essence. Spoon some more cream sauce, and finish with the rest of the chicken, asparagus and onion. Pour the rest of the sauce over the casserole, and top with grated cheddar. NOW, you could seriously use any cheese you want here. White cheddar, gruyere, anything goes. Fly, little bird.

I SPRANKLED some parm on top of the cheddar because I like to push life’s boundaries.

OH HI. ^^^ Thirty minutes in the oven is all ya need.

This next step will be the hardest part of this whole meal. Let it rest for 10 minutes. I knooooow, I know. You’re hangry. But it needs to set. Otherwise the cream will soup out and you’ll curse my name. Just let it cool and set a bit, so when you serve it, it’s this show-stopping moment of internal soul bursting. You feel me?

FABULOUS. On top of the flavors being nostalgic, familiar yet elevated (with that garlic lemon mustard sauce!), it’s SUPER nutritious for kids. First of all, you’re using real butter. *fist bump*

Also, it’s National Dairy Month, so I felt like it would be fun to give you an extra dairy-y recipe! (hi, cheese and milk forever.)

Matter of milky fact, the dairy industry is partnered with Feeding America this month with their Give a Gallon campaign, which focuses on kids’ nutrition. Mooooooight want to check it out! (<—never going to apologize for that.)

I mean, can we just get in it already?

Perfect for a potluck.

Divine for a weeknight suppah.

Kids will lose their minds.

Me thinks you might, too.

Creamy Chicken and Asparagus Casserole

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Ingredients

• 1 pound chicken thighs (breasts will work)
• 1 bunch asparagus, ends trimmed
• 3 Tbs. butter
• 3 Tbs. all purpose flour
• 2 cloves garlic, minced or grated
• 2 cups milk
• 1/2 lemon, zested and juiced
• 1/4 cup thinly sliced red onion
• Coarse salt
• 1 1/2 cups shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 375.
2. Bring a medium pot of salted water to a boil. Add the chicken and boil for about 15 minutes, until cooked through. Remove from the water and let cool about five minutes. Shred with your fingers, or two forks. Place the asparagus in the hot water for 30 seconds. Remove and run under cold water to stop the cooking. Cut the stalks into 2-inch pieces. Pour the water out of the pot.
3. Melt the butter in the pot until foamy. Add the flour and whisk until it becomes a golden brown. Add the garlic and a good pinch of salt and whisk another few seconds. Gradually add the milk, about a half cup at a time, whisking until creamy and luscious. Add the lemon zest and juice along with another pinch of salt and give it another good whisk to cream it up. Taste it. Perfect? Good job.
4. In an 8x8 casserole dish, spoon half a cup of cream sauce in the bottom. Layer half the chicken over the sauce, followed by half the asparagus. Layer half the onion over the asparagus, followed by a cup of the cream sauce. Layer the rest of the chicken, asparagus and onion. Pour the remaining cream sauce over the dish, and sprinkle the cheese on top. Sprinkle a little parmesan over the dish if you like!
5. Bake for 30-35 minutes, or until the cheese is browned and bubbly. Let it cool for about 10 minutes before serving. This way it sets a bit.
6. Serve it up!
7. Makes four servings.

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https://bevcooks.com/2019/06/creamy-chicken-and-asparagus-casserole/

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(This post is definitely in partnership with Real Butter, but all ramblings and butter inhalings are totally my own. We coo?)