Description
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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Ingredients
For the Chicken Casserole:
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2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
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1 tbsp olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 bunch asparagus, ends trimmed and cut into 2-inch pieces
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1 cup cherry tomatoes, halved (optional for color and freshness)
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1 tsp salt
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½ tsp black pepper
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½ tsp dried thyme
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½ tsp paprika
For the Creamy Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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1 ½ cups milk (whole or 2% for creaminess)
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½ cup low-sodium chicken broth
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½ cup sour cream
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1 cup shredded mozzarella cheese (plus ½ cup extra for topping)
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¼ cup grated Parmesan cheese
For Garnish & Serving:
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2 tbsp chopped parsley or basil
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Cooked rice, quinoa, or crusty bread
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Side salad for freshness
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American