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