Chicken Casserole with Asparagus and Mozzarella
Ever have one of those nights where you’re staring into the fridge, looking at some leftover chicken and a lonely bunch of asparagus? You want something warm and comforting, but you definitely don’t want to spend an hour in the kitchen.
I’ve been there more times than I can count.
This chicken and asparagus casserole is the answer. It’s easy, cheesy, and feels like a big hug in a bowl. It’s the kind of meal that makes everyone at the table happy without making you work too hard.
What You’ll Need
This recipe uses simple stuff you might already have. No need to run to a fancy store for this one.
- 3 cups cooked chicken, shredded or cubed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mozzarella cheese, freshly shredded
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup panko breadcrumbs
Tools You’ll Use
You don’t need any special equipment for this. Just your basic kitchen gear.
- 9×13 inch baking dish
- Large skillet or saucepan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Large bowl
How to Make It
Let’s get this casserole put together. It’s faster than you think.
Step 1: Turn your oven on to 375°F (190°C). Grease your 9×13 inch baking dish so nothing sticks.
Step 2: Melt 2 tablespoons of the butter in your skillet over medium heat. Add the chopped onion and cook until it gets soft, about 3-4 minutes. Toss in the minced garlic and cook for another minute until you can smell it.
Step 3: Sprinkle the flour over the onions and garlic. Stir it constantly for one minute. This cooks out the raw flour taste and makes a thick paste.
Step 4: Slowly pour in the milk and chicken broth while whisking. Keep whisking to avoid lumps. Bring the sauce to a gentle simmer and let it cook for a few minutes until it thickens up.
Step 5: Take the skillet off the heat. Stir in the salt, pepper, thyme, half of the mozzarella, and all the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Step 6: In a large bowl, mix your cooked chicken and cut asparagus. Pour the cheese sauce over them and stir everything together until it’s all coated.
Step 7: Spread the mixture evenly into your greased baking dish. Sprinkle the rest of the mozzarella cheese on top.
Step 8: In a small bowl, melt the last 2 tablespoons of butter. Mix it with the panko breadcrumbs. Sprinkle this crunchy topping all over the casserole.
Step 9: Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Let it cool for a few minutes before serving.
Pro Tips
After making hundreds of casseroles, I’ve learned a few things. These little tricks make a big difference.
-
Don’t Use Pre-Shredded Cheese. I know it’s tempting, but those bags of cheese have stuff on them to stop clumping. That stuff also stops it from melting nicely. Grate your own from a block for the best, gooiest cheese pull.
-
Blanch Your Asparagus. If you want your asparagus to be bright green and perfectly tender-crisp, do this. Just boil it for 1-2 minutes, then plunge it into ice water before adding it to the casserole. It stops it from getting mushy in the oven.
-
Use a Rotisserie Chicken. This is my favorite shortcut for weeknight meals. A store-bought rotisserie chicken saves you a ton of time on cooking and shredding.
Possible Substitutions and Variations
Don’t have something on the list? No problem. Casseroles are easy to change up.
| Ingredient | Easy Swap |
|---|---|
| Asparagus | Broccoli florets |
| Mozzarella | Cheddar, Colby |
| Panko | Crushed crackers |
| Chicken | Cooked turkey |
You can also add things to make it your own. Try adding cooked mushrooms with the onions, or stir in a cup of cooked pasta or rice to make it even heartier. A little lemon zest in the sauce can brighten up the flavor, too.
Make-Ahead Tips
You can assemble the entire casserole a day ahead of time. Just put it all together, but don’t add the breadcrumb topping. Cover it tightly and keep it in the fridge.
When you’re ready to bake, take it out of the fridge while the oven preheats. Add the breadcrumb topping and you might need to add 5-10 minutes to the baking time.
Meal Pairing Ideas
This casserole is a great meal on its own, but sometimes you want a little something extra on the side.
| Course | Suggestion |
|---|---|
| Side Salad | Simple greens |
| Veggie | Roasted carrots |
| Bread | Garlic bread |
| Drink | Iced tea |
Nutrition Info & Diet Swaps
This is a comforting meal, not a health food, but you can make some changes.
-
To make it Gluten-Free: Use a gluten-free all-purpose flour blend for the sauce. Make sure your chicken broth is gluten-free. For the topping, use gluten-free breadcrumbs or crushed pork rinds.
-
To lower the fat: Use low-fat milk and reduced-fat cheese. You can also use less butter.
A single serving will have a good amount of protein from the chicken and cheese. The asparagus also adds some nice vitamins.
Leftovers and Storage
If you have any leftovers, they are great for lunch the next day.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, you can use the microwave for a quick warm-up. Or, for a better texture, put it back in an oven-safe dish and heat it at 350°F until it’s hot and bubbly again. The topping will get crispy again this way.
FAQs
Here are some common questions I get about this recipe.
Q1. Can I use frozen asparagus?
Ans: Yes, you can. Thaw it completely and pat it very dry with paper towels before you use it. If it’s too wet, it can make your casserole watery.
Q2. My sauce seems too thin. What did I do wrong?
Ans: It probably just needs to cook a little longer. Let it simmer on the stove for another few minutes, stirring often, and it should thicken up.
Q3. Can I freeze this casserole?
Ans: You sure can. Bake it first and let it cool completely. Cover it well with plastic wrap and then foil. It will last in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
Wrapping Up
This casserole is one of my go-to recipes when I need something delicious without a lot of fuss. It’s creamy, cheesy, and just plain good.
Now it’s your turn. Give this recipe a try and see how easy it is to make a meal your whole family will love.
Let me know how it turns out in the comments below! I’d love to hear if you made any changes or have any questions.
