Chicken Cheesy Asparagus Casserole is a keto, low-carb, gluten-free, comfort food casserole.
This is a simple-to-prepare, savory, oven-baked casserole with chicken, asparagus, and sauteed mushrooms in a creamy, cheesy sauce.
Simple and nutritious ingredients make this hearty chicken casserole a winner.
My Keto Chicken Mushroom Gravy Skillet recipe on this site inspired this recipe.
Is Asparagus Keto?
Asparagus is a versatile and nutrient-dense vegetable that can be a valuable addition to any diet, including the keto diet.
This green vegetable is low in carbs and calories while being packed with essential vitamins and minerals.
It is an excellent source of folate, vitamin K, vitamin C, and vitamin A, and also contains high levels of antioxidants.
Additionally, asparagus is high in dietary fiber, which aids in digestion and promotes gut health. Its low carbohydrate content makes it suitable for those following the keto diet.
Jump to:
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts, cubed
- 3 tablespoons Butter, divided
- 1 pound Asparagus, cut into 1" to 2" pieces
- ¼ cup Chopped Yellow Onion
- 8 ounces Sliced Mushrooms, white or button mushrooms
- ½ cup Chicken Broth
- ¾ cup Heavy Cream
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Thyme Leaves
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano Leaves
- ¼ cup Sour Cream, full-fat
- 1 tablespoon Dijon Mustard
- 1½ cups Shredded Cheddar, reserve ½ cup for the topping
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat your oven to 375℉ (190℃) and grease or oil a 9x13" casserole dish.
Place asparagus in a microwave-safe dish with a quarter cup of water.
Cover and steam it for about three minutes until tender. Drain and set it aside.
Melt 2 tablespoons of the butter over medium-high heat in a large skillet. Add the cubed chicken and cook it for 3 minutes until it browns.
Flip the chicken pieces and continue cooking until they're cooked, for another 3 minutes.
Once the chicken is done, transfer it to the greased casserole dish.
Arrange the steamed asparagus on top of the chicken.
Sprinkle with one cup of shredded cheddar cheese. Set aside.
In the same skillet, melt another tablespoon of butter, and add chopped onions, and sliced mushrooms.
Sauté until tender, for 5 minutes at medium heat.
Add the chicken broth, heavy cream, salt, pepper, dried thyme, garlic powder, dried oregano, Dijon mustard, salt, black pepper, and sour cream.
Whisk everything together and bring it to a simmer.
Keep stirring the mixture frequently as it simmers, allowing it to cook and thicken for approximately 10 minutes.
Once the sauce has thickened, pour it over the casserole in the dish.
Sprinkle the remaining half cup of shredded cheddar cheese over the top of the casserole.
Bake the dish for about 20 minutes or until bubbly.
Hint: Avoid overlapping the chicken pieces when cooking in the skillet. If needed, cook in two batches and add 1 tablespoon of butter for each batch.
Serving Suggestions
The Keto Chicken Cheesy Asparagus Casserole can be enjoyed on its own as a complete meal or paired with other keto-friendly sides for a more substantial feast. Here are some serving suggestions to consider:
- Serve the casserole with a side of fresh salad greens dressed with olive oil and lemon juice for a refreshing and light accompaniment.
- Pair the casserole with roasted cauliflower or zucchini noodles for a more filling and satisfying meal.
Variations
- Add some sliced bell peppers to the casserole for added color and flavor.
- Experiment with different types of cheese, such as Jack cheese, Mozzarella cheese, or Gruyere, to create unique flavor profiles.
- Incorporate cooked bacon into the casserole for a burst of extra flavor.
Storage
Store the cooked casserole in a sealed container or cover the casserole dish and refrigerate for up to 3 days. Reheat as needed in the microwave or oven until warm. Freeze the casserole in a sealed container for up to 3 weeks.
📖 Printable Recipe Card
Chicken Cheesy Asparagus Casserole
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts cubed
- 3 tablespoons Butter divided
- 1 pound Asparagus cut into 1" to 2" pieces
- ¼ cup Chopped Yellow Onion
- 8 ounces Sliced Mushrooms white or button mushrooms
- ½ cup Chicken Broth
- ¾ cup Heavy Cream
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Thyme Leaves
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano Leaves
- ¼ cup Sour Cream full-fat
- 1 tablespoon Dijon Mustard
- 1½ cups Shredded Cheddar Cheese reserve ½ cup for the topping
Instructions
- Preheat your oven to 375℉ (190℃) and grease or oil a 9x13" casserole dish. Set aside.
- Place asparagus in a microwave-safe dish with a quarter cup of water. Cover and steam it for about three minutes until tender. Drain and set it aside.
- Melt 2 tablespoons of the butter over medium-high heat in a large skillet. Once melted, add the cubed chicken and cook it for 3 minutes until it browns. Flip the chicken pieces and continue cooking until they're cooked, for another 3 minutes. Avoid overlapping the chicken pieces in the skillet. If needed, do it in two batches, then add 1 tablespoon for each batch.
- Once the chicken is done, transfer it to the greased casserole dish. Arrange the steamed asparagus on top of the chicken. Sprinkle with one cup of shredded cheddar cheese. Set aside.
- In the same skillet, melt another tablespoon of butter, and add chopped onions, and sliced mushrooms. Sauté until tender, for 5 minutes at medium heat.
- Add the chicken broth, heavy cream, salt, pepper, dried thyme, garlic powder, dried oregano, Dijon mustard, salt, black pepper, and sour cream. Whisk everything together and bring it to a simmer.
- Keep stirring the mixture frequently as it simmers, allowing it to cook and thicken for approximately 10 minutes.
- Once the sauce has thickened, pour it over the casserole in the dish. Sprinkle the remaining half cup of shredded cheddar cheese over the top of the casserole.
- Bake the dish for about 20 minutes or until bubbly. Serve.
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Notes
Nutrition
Related
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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5 Powerful Health Benefits of Asparagus You Probably Didn't Know
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