Creamy Chicken Bake with Asparagus

Ingredients:

4-5 tablespoons butter. I cooked the chicken in 4 tablespoons and then added 1 more when I sauteed the vegetables

1 1/2 pound chicken tenders cut into 1" pieces

1 pound asparagus cut into 1" pieces

1 small onion diced

1 zucchini diced

(minced garlic) I didn't use but I will next time.

1/2 cup chicken broth

3/4 cup heavy cream

salt

pepper

dried thyme (I didn't have this so I used dried parsley)

1/4 cup mayo

1 tablespoon dijon mustard

1 tablespoon lemon juice (I ended up using a lot more to squeeze over the dish at the end)

1 1/2 cups swiss and gruyer cheese blend

1/2 cup shredded parmesan for the top

Preheat oven to 375

Spray a casserole dish with cooking spray

Place cut asparagus in a microwave with 1/4 cup water. Microwave 3 minutes, drain, dump into casserole dish.

In a large skillet melt 4 tablespoons butter.

Add chicken and cook for 4 minutes. Turn after it starts to brown. Continue cooking until done.

Remove chicken to casserole dish.

Add last tablespoon of butter to skillet drippings.

Add onion and zucchini to the skillet and sautee until tender.

(I would add minced garlic here, just stir until fragrant, about 1 minute)

Add chicken broth, cream, salt, pepper, thyme, dijon, mayo, and lemon juice. Stir together and bring to a simmer.

Stir frequently for about 8-10 minutes until sauce has thickened.

Pour mixture into casserole dish.

Stir in the swiss and gruyer cheese.

Mix all casserole ingredients together well.

Top with parmesan.

Bake for 30 minutes.

Serve with garlic bread and salad.

Comments

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