Chicken Casserole with Asparagus and Mozzarella

Looking for a creamy, comforting, and easy-to-make dinner? This Chicken Casserole with Asparagus and Mozzarella is exactly what you need. Tender chicken is baked with fresh asparagus and a rich, cheesy sauce for a satisfying meal that feels both hearty and wholesome. Perfect for weeknights, potlucks, or a make-ahead lunch!

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Why You’ll Love This Recipe
Family-Friendly – Kids and adults will love the creamy, cheesy flavors.
Balanced Meal – Protein-packed chicken, fresh veggies, and cheese in one dish.
Perfect for Make-Ahead – Great for meal prep and freezer-friendly.
Customizable – Easy to tweak with other veggies or cheese options.
Wholesome Comfort – Warm, satisfying, and nourishing all at once.

Ingredients You’ll Need

For the Chicken Casserole:

• 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved (optional for color and freshness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp paprika

For the Creamy Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk (whole or 2% for creaminess)
• ½ cup low-sodium chicken broth
• ½ cup sour cream
• 1 cup shredded mozzarella cheese (plus ½ cup extra for topping)
• ¼ cup grated Parmesan cheese

For Garnish & Serving:

• 2 tbsp chopped parsley or basil
• Cooked rice, quinoa, or crusty bread
• Side salad for freshness

Tools You’ll Need

• Large skillet or sauté pan
• Medium saucepan
• 9×13-inch casserole dish
• Mixing spoon and whisk
• Knife and cutting board

Step-by-Step Instructions

Step 1: Preheat the Oven & Prep the Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with a bit of olive oil or nonstick spray.

Step 2: Sauté the Vegetables
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 2-3 minutes until translucent.
Stir in minced garlic and cook for another 30 seconds.
Add the chopped asparagus and cook for 3-4 minutes, just until slightly tender.
If using cherry tomatoes, add them now and cook for 1 more minute.
Season with salt, pepper, thyme, and paprika. Remove from heat.

Step 3: Make the Creamy Mozzarella Sauce
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps.
Bring to a simmer and cook for 4-5 minutes, stirring, until the sauce thickens.
Remove from heat and stir in sour cream, mozzarella, and Parmesan cheese. Mix until smooth and creamy.

Step 4: Combine and Assemble
In a large bowl, combine the cooked shredded chicken, sautéed vegetables, and cheese sauce. Stir until everything is well coated.
Pour the mixture into your prepared casserole dish and spread it out evenly.
Top with the remaining ½ cup of shredded mozzarella.

Step 5: Bake the Casserole
Place the casserole in the oven and bake for 20-25 minutes, or until bubbly and golden on top.
If you prefer a crispier top, broil for an additional 2-3 minutes at the end—just keep a close eye to avoid burning.

Step 6: Garnish & Serve
Remove from oven and let rest for 5 minutes.
Sprinkle with chopped parsley or basil for a fresh finish.
Serve warm with your favorite side like fluffy rice, crusty bread, or a crisp salad.

Tips for Best Results
Cook Chicken in Advance – Boil, grill, or bake your chicken ahead of time for faster prep.
Don’t Overcook the Asparagus – Keep it bright green and slightly crisp for best texture.
Shred Cheese Fresh – Freshly shredded mozzarella melts creamier than pre-packaged.
Balance the Sauce – Add a splash more broth if the sauce thickens too much.
Let It Rest – Allow a few minutes before serving so the casserole sets nicely.

Serving Suggestions
Garlic Bread – The cheesy sauce pairs wonderfully with toasted garlic bread.
Steamed Broccoli – Adds more greens and a healthy balance to your plate.
Simple Green Salad – Keep it light with olive oil, lemon, and fresh greens.
Mashed Potatoes – For the ultimate comfort food experience.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Oven: Cover and reheat in a 350°F oven for 15-20 minutes.
Microwave: Reheat individual portions in 60-second intervals until warmed through.

Frequently Asked Questions

1. Can I use rotisserie chicken?
Absolutely! It’s a great time-saver and adds extra flavor.

2. Can I substitute the cheese?
Yes! Try provolone, cheddar, or fontina for different flavor profiles.

3. Is this recipe gluten-free?
Not as written, but you can use a gluten-free flour blend and double-check your broth and cheese labels.

4. Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

5. What if I don’t have sour cream?
Greek yogurt is a great substitute and still gives a creamy texture.

Final Thoughts
This Chicken Casserole with Asparagus and Mozzarella brings together the best of comfort and freshness. With its rich, cheesy sauce, tender chicken, and bright asparagus, it’s the kind of dish that feels both homey and satisfying. Whether you’re feeding a family or meal prepping for the week, this casserole is a delicious and dependable option.

Make it tonight and see how it becomes a new favorite in your recipe rotation! Don’t forget to leave a review and share your creation online—I’d love to see how it turns out!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 32g | Carbohydrates: 10g | Fat: 28g | Fiber: 2g | Sodium: 520mg

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