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Creamy Chicken and Asparagus Casserole

Creamy Chicken and Asparagus Casserole is the easy dinner solution you need for busy weeknights. Ready in 45 minutes, this recipe uses rotisserie chicken and fresh veggies for a meal that is filling but not heavy. The white sauce is rich and cheesy, while the asparagus stays bright and crisp-tender. It is perfect for meal prep or feeding a hungry family without spending hours in the kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course MAIN COURSE, CASSEROLE
Cuisine American
Servings 6 SERVINGS

Ingredients
  

FOR THE CASSEROLE

  • 4 cups cooked chicken shredded or chopped (about 2 pounds cooked)
  • 1 pound fresh asparagus trimmed and cut into 1 ½-inch pieces
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced (optional)

FOR THE CREAMY SAUCE

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour or see notes for cornstarch swap
  • 1 ½ cups chicken broth low-sodium preferred
  • 1 cup whole milk or half-and-half
  • ¾ cup sour cream
  • ¾ cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon mustard optional
  • Salt to taste

OPTIONAL TOPPING

  • ¾ cup panko breadcrumbs
  • 1 tablespoon olive oil or melted butter

Instructions
 

  • Preheat the oven to 375°F and grease a 9 x 13-inch baking dish.
  • If using fresh asparagus, blanch it: boil water, cook asparagus for 1 minute, drain, then rinse with cold water. Set aside.
  • Place a large skillet on the stove over medium heat. Melt 1 tablespoon of the butter. Add the onion and cook 3–4 minutes. If using mushrooms, add them and cook 6–8 minutes until the pan is mostly dry. Add the garlic and cook 30 seconds.
  • Add the remaining butter to the skillet. Whisk in the flour and cook 1 minute. Slowly whisk in the chicken broth, then the milk. Simmer 3–5 minutes until thickened.
  • Turn the heat to low and stir in sour cream, parmesan, 1 cup mozzarella, Italian seasoning, black pepper, and Dijon (optional). Taste and add salt as needed.
  • Combine the cooked chicken and blanched asparagus with the sauce. Transfer to the baking dish and spread evenly.
  • Sprinkle the remaining mozzarella over the top. If using panko, toss it with olive oil or melted butter and sprinkle over the cheese.
  • Bake uncovered for 20–25 minutes, until hot and bubbly. Optional: broil 1–2 minutes at the end for extra browning.
  • Rest 10 minutes before serving.

Notes

Gluten-free thickener: Replace flour with 2 tablespoons cornstarch whisked into cold chicken broth, then simmer with milk until thick.
Asparagus tip: Blanching keeps it green and crisp-tender after baking.
Make ahead: Assemble up to 24 hours in advance, refrigerate, then bake (add 5–10 minutes).
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