Description
A comforting and creamy chicken casserole featuring asparagus, mushrooms, and a blend of herbs that satisfies the whole family.
Ingredients
Scale
- 2 cups boneless chicken (breast or thighs), diced
- 1 bunch fresh asparagus, chopped
- 1 cup button mushrooms, sliced
- 3 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons fresh parsley or thyme, chopped
- Salt and pepper to taste
- Olive oil for sautéing
- Breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Dice the chicken into bite-sized pieces and chop the asparagus, trimming the ends.
- Heat olive oil in a large skillet over medium heat. Add the chicken, cooking until no longer pink.
- Toss in the garlic and mushrooms, sautéing for about 3-4 minutes until the mushrooms are golden.
- Combine the cream of mushroom soup, sour cream, and half of the shredded cheese in a bowl, mixing well and seasoning with salt, pepper, and herbs.
- Fold in the cooked chicken and sautéed vegetables with the creamy mixture.
- Transfer the mixture to a greased baking dish. Top with remaining cheese and breadcrumbs if desired.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Let it rest for about 5 minutes before serving.
Notes
Feel free to substitute asparagus with green beans or peas. You can also use leftover roasted chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken, comfort food, asparagus, family recipe