Asparagus and Chicken Casserole

Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 6

A creamy asparagus casserole with chicken and a crispy golden brown topping!

2 tablespoons butter (or olive oil)
1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
2 tablespoons butter (or olive oil)
1 small onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, chopped
1/2 teaspoon thyme, chopped
2 tablespoons all-purpose flour (gluten-free for gluten-free)
1 cup chicken broth (or vegetable broth or milk)
1/2 cup heavy cream
1/2 cup sour cream (or mayonnaise) (optional)
1 cup gruyere cheese (or swiss or cheddar), shredded
salt and pepper to taste
2 pounds asparagus, trimmed and cut into bite sized pieces
2 tablespoons butter
1/2 cup panko bread crumbs (gluten-free for gluten-free)
1/3 cup french fried onions

Melt the butter in a pan over medium heat, add the chicken and cook until lightly golden brown, about 10 minutes, before setting aside
Melt the butter in the same pan, add the onion and mushrooms and cook until the onions are tender and the mushrooms have released their liquids, about 10 minutes.
Add the garlic and thyme, sprinkle in the flour and cook for 1 minute.
Add the broth and cream and cook until the sauce thickens, about 3-5 minutes, before turning off the heat.
Mix chicken into the sauce along with the mayonnaise and cheese before seasoning with salt and pepper to taste.
Mix in the asparagus and place into a large baking pan.
Melt the butter in a pan over medium heat before adding the breadcrumbs and mixing well.
Sprinkle the breadcrumbs and french fried onions over the top of the casserole.
Bake in a preheated 400F/200C oven until the sides are bubbling and the top is golden brown, about 15-20 minutes.

Option: Omit the chicken for a side dish or a vegetarian friendly version.