One Pot Creamy Chicken and Asparagus Casserole

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.

Step 2

Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.

Step 3

Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.

Step 4

Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.

Step 5

Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.

Step 6

Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.

Step 7

Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

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