Creamy Chicken and Asparagus Casserole

Bev, Bev Cooks

Real butter adds a creamy, flavorful taste to this summer dish. Simple ingredients like juicy chicken, fresh asparagus, garlic, lemon, onions and cheese make this recipe an easy choice for a weeknight dinner the whole family will love!
15 min Prep Time
35 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Servings: 4 servings

Servings: 4 servings


  • 1 pound chicken thighs (breasts will work)
  • 1 bunch asparagus, ends trimmed
  • 3 Tbs. butter
  • 3 Tbs. all purpose flour
  • 2 cloves garlic, minced or grated
  • 2 cups milk
  • 1/2 lemon, zested and juiced
  • 1/4 cup thinly sliced red onion
  • Coarse salt
  • 1 1/2 cups shredded sharp cheddar cheese


Step 1

Preheat your oven to 375.

Step 2

Bring a medium pot of salted water to a boil. Add the chicken and boil for about 15 minutes, until cooked through.

Step 3

Remove chicken from the water and let cool about five minutes, then shred.

Step 4

Place the asparagus in the hot water for 30 seconds. Remove and run under cold water to stop the cooking. Cut the stalks into 2-inch pieces. Pour the water out of the pot.

Step 5

Melt the butter in the pot until foamy. Add the flour and whisk until it becomes a golden brown. Add the garlic and a good pinch of salt and whisk another few seconds. Gradually add the milk, about a half cup at a time, whisking until creamy and luscious. Add the lemon zest and juice along with another pinch of salt and give it another good whisk to cream it up.

Step 6

In an 8x8 casserole dish, spoon half a cup of cream sauce in the bottom. Layer half the chicken over the sauce, followed by half the asparagus. Layer half the onion over the asparagus, followed by a cup of the cream sauce.

Step 7

Layer the rest of the chicken, asparagus and onion and pour the remaining cream sauce over the dish. Sprinkle with cheese.

Step 8

Bake for 30-35 minutes, or until the cheese is browned and bubbly. Let it cool for about 10 minutes before serving to set, then serve!