Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) asparagus, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • 8 oz (225g) fresh mozzarella cheese, shredded

Instructions:

  1. Season chicken with salt and pepper. Chop all vegetables. Shred the mozzarella.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temp of 165°F/74°C). Remove from skillet and set aside.
  3. Add onion and garlic to the skillet and sauté until softened, about 5 minutes. Add asparagus and cook until crisp-tender, about 3-4 minutes. Season with salt and pepper.
  4. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream, Parmesan cheese, thyme, and nutmeg. Season with salt and pepper to taste.
  5. Add the cooked chicken back to the skillet with the vegetables and sauce. Stir to combine.
  6. Pour the chicken mixture into the prepared baking dish.
  7. Sprinkle shredded mozzarella cheese evenly over the top.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let stand for 5-10 minutes before serving.