Creamy Chicken Casserole with Asparagus and Mozzarella
A delightful casserole combining tender chicken, fresh asparagus, and a rich creamy sauce topped with gooey mozzarella cheese.
Equipment
- Large Skillet
- Mixing Bowl
- Casserole Dish
Ingredients
Main Ingredients
- 2 pounds Chicken Breast Cut into bite-sized pieces.
- 1 bunch Asparagus Trimmed and cut into 1-inch pieces.
- 2 cups Mozzarella Cheese Shredded.
- 1 can Cream of Chicken Soup 10.5 ounces.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Salt For seasoning.
- to taste Pepper Freshly ground.
- 2 tablespoons Olive Oil For sautéing the chicken.
- 1/2 cup Parmesan Cheese Grated.
- 1/2 cup Breadcrumbs Optional for added crunch.
Instructions
- Preheat your oven to 375°F (190°C).
- Cut chicken breasts into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and season with salt, pepper, garlic powder, and onion powder. Cook for 5-7 minutes until golden.
- Prepare asparagus by trimming woody ends and cutting into 1-inch pieces.
- Remove chicken from skillet and set aside. In the same skillet, sauté asparagus for 3-4 minutes until bright green and slightly tender.
- In a large mixing bowl, combine cooked chicken, sautéed asparagus, cream of chicken soup, and 1 cup of mozzarella cheese. Mix well.
- Transfer mixture to a greased 9x13-inch casserole dish.
- Top with remaining mozzarella cheese, Parmesan cheese, and breadcrumbs if using.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.
- Let cool for 5-10 minutes before serving.
Notes
For variations, consider adding cooked pasta, different vegetables, or spices to suit your taste.