Ingredients
- 2 cups boneless chicken (breast or thighs), diced
- 2 cups fresh asparagus, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté diced onions and minced garlic until fragrant and translucent.
- Add chopped asparagus and diced chicken to the skillet. Sauté until the chicken is no longer pink, about 5-7 minutes.
- In a mixing bowl, combine the sautéed mixture with cream of mushroom soup and half of the shredded cheese. Mix until well coated.
- Transfer the filling into a greased casserole dish and smooth it out evenly. Top with the remaining cheese and breadcrumbs.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
For added flavor, garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free