Meet the Queen of all Casseroles! This delicious Cheesy Chicken and Asparagus Casserole is a simple, Keto-friendly and gluten-free dinner that will have you coming back for more! Head over to the Keto-Friendly section of the blog to check out all of the other great low-carb recipes!
Hey, y'all! It's no secret that I love chicken... I mean half the dinner recipes on my blog feature chicken and it's also no secret that I love asparagus. I could seriously eat both of these things 7 days a week. Both are super versatile. I'm sure you already know of countless ways to prepare chicken, but did you know asparagus is just as versatile? I love it in an Asparagus, Tomato and Pepper Salad, Oven Roasted Asparagus with Oranges, Garlic Parmesan Roasted Asparagus, Jacked Up Asparagus...I could go on...
It was totally inevitable that I combined two of my favorite foods with another one of my favs (cheese) to create an absolutely heavily dish fit for a king...or queen. Oh and this recipe doesn't just have one cheese, no way; it features a heavenly combination of three kinds of cheese. We're talking creamy & tangy goat cheese, sophisticated Parmesan and good old-fashioned sharp cheddar (either white or yellow work). Keto fans, this recipe has your name written all over it!
If this dish is fit for royalty, it's got to be difficult to prepare, right? Uh...nope. Not at all. This dish is ridiculously simple. The only thing remotely tricky about this is preparing the sauce. If you cook the sauce too long or bake the dish a tad longer than needed, the sauce will separate. Don't get me wrong, it's still going to taste banging, it'll just not look as sexy.
Begin by trimming the fat from your chicken breasts and cutting them in half lengthwise. Season your breasts and brown them on both sides. Don't worry; the chicken will finish cooking later. While the chicken is browning, quickly blanch your asparagus and dry with a paper towel. Place your chicken in a casserole dish and top with the asparagus.
Deglaze the pan you cooked your chicken in with chicken stock. Be sure to scrape up all of the flavorings on the bottom! Brown food = good food! Simmer until the stock is reduced to about a cup. Next, lower your heat and whisk in sour cream. YUM! Then, cut the heat off completely and add your goat cheese and Parmesan. Whisk until the cheeses are completely melted into the sauce. GIve it a little taste...it's good, right? Pour this glorious sauce over your chicken and asparagus and top it off with a bit of cheddar. Pop the casserole into the oven and salivate for the next 25 minutes while it bakes.
You guys. I can't with this dish. It's so freaking good. Want to know something crazy? My three year old tore this stuff up! Apparently, that fella has some sophisticated taste buds hiding behind those pearly whites!
4 large boneless skinless chicken breats, trimmed and cut in half lengthwise.
3 tsp olive oil
salt and pepper, to taste
1 pound fresh asparagus
1 cup chicken stock
1/2 cup sour cream
3 oz soft goat cheese
2 tbsp Parmesan cheese
1/2 cup grated sharp cheddar
1. Preheat oven to 375 degrees. Prepare a baking dish with non-stick spray and set aside.
2. Trim the excess fat from chicken breasts. Cut the chicken breast in half lengthwise. Season with salt and pepper.
3. Heat olive oil in a cast iron skillet over medium-high heat. Brown the chicken on both sides. The chicken will finish baking in the oven. Don't fret!
4. While the chicken browns, snap the woody ends off of the asparagus. Bring a pot of lightly-salted water to a gentle boil. Add asparagus. While the asparagus cooks. Prepare a bowl with ice water. Allow the asparagus to cook for 3 minutes. Remove the asparagus from the pot and place it into the ice water bath to stop the cooking process. Blot the aspragus dry with paper towels.
5. Once the chicken has finished browning, place it into the prepared casserole. Layer the asparagus pieces on top of the chicken.
6. Use stock to deglaze the cast iron skillet ensuring you scrap the flavoring bits off of the bottom of the pan. Allow the stock to simmer until it is reduced to approximately 1 cup.
7. Reduce the heat to low. Whisk sour cream into the stock.
8. Turn off the heat. Add goat cheese and Parmesan to the stock. Whisk into the sauce just until they have melted. Immediately pour the sauce over the chicken and asparagus. Cover with cheddar cheese.
9. Bake for 25-30 minutes or until the cheese is melted and the sauce just begins to bubble (monitor this carefully so your sauce doesn't separate!). Serve immediately.
Holy yum guys, you're really going to love this dish! Go ahead and pin the recipe now, you'll regret it later if you don't! Give me a like on Facebook or follow me on Instagram and Twitter for more super delicious recipes!
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