Description
A delicious Chicken and Asparagus Bake that’s easy to prepare and perfect for a family dinner.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts, trimmed and cut into three lengthwise strips
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons poultry seasoning
- Salt and fresh-ground black pepper to taste
- 1 lb. asparagus, ends trimmed and cut into 2 inch pieces
- 1/2 cup chicken stock
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 8 oz. cream cheese, cut into cubes and softened at room temperature
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 cups grated Mozzarella cheese
Instructions
- Preheat oven to 350F/190C. Spray a large glass or crockery casserole dish with non-stick spray or mist with olive oil.
- Trim fat and undesirable parts from chicken breasts, then cut each in three pieces lengthwise.
- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick pan. When the oil is hot, add chicken, season with poultry seasoning, salt, and pepper, and cook until the chicken is lightly browned on both sides.
- Remove chicken to a cutting board to cool; then cut into chunks. Transfer chicken to a large bowl.
- While the chicken cooks, cut the cream cheese into cubes and then cut asparagus into 2 inch pieces.
- After you’ve removed the chicken from the pan, add 1 teaspoon more olive oil, add the asparagus, and cook barely 2-3 minutes over medium-high heat. Put the asparagus into the bowl with the chicken.
- Add the chicken stock to the pan and cook over medium heat, scraping the bottom to get any browned bits of chicken. Let the stock cook down for a couple of minutes, then whisk the lemon juice and curry powder into the stock, turn heat down to medium low, and add the cubes of cream cheese.
- Whisk as the cream cheese melts, and when it’s mostly melted, add the mayo and sour cream and whisk until the sauce is smooth.
- Gently stir the asparagus and cubes of chicken to combine in the bowl, then mix in the sauce and 1 cup cheese and gently stir again.
- Put the chicken-asparagus-sauce mixture into a sprayed casserole dish and top with the other cup of grated cheese.
- Bake 30-35 minutes, or until the casserole is bubbling and starting to brown on top.
- Serve the Chicken and Asparagus Bake hot, and enjoy!
Notes
- This casserole dish can be adapted with other vegetables if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg