One Pot Creamy Chicken and Asparagus Casserole

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 1/2 cups Asparagus
  • 2 cups Cremini mushrooms
  • 1 clove Garlic
  • 1/2 Yellow onion

• Canned Goods

  • 3/4 cup Chicken broth, low-sodium

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/8 tsp Cayenne pepper
  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 oz 1/3 less fat cream cheese, less fat
  • 1/3 cup Cheddar cheese, sharp
  • 1/2 cup Greek yogurt, plain non fat
  • 1/2 cup Gruyere cheese
  • 3/4 cup Milk

Found on reciperunner.com

Description

Ingredients

• 1 pound chicken breasts, cut into bite sized pieces
• 1/8-1/4 teaspoon cayenne pepper
• Kosher salt and black pepper to taste
• 2 teaspoons olive oil
• 1/2 of a yellow onion, diced
• 1 clove of garlic, minced
• 2 cups sliced cremini mushrooms
• 1 1/2 cups chopped asparagus, cut approximately 1 inch in length
• 2 tablespoons all purpose flour
• 3/4 cup low sodium chicken broth
• 3/4 cup milk, I used unsweetened almond milk
• 1 ounce 1/3 less fat cream cheese, softened
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup shredded gruyere cheese
• 1/3 cup shredded sharp cheddar cheese

Directions

• Season the cut chicken with salt, pepper and cayenne pepper.
• Preheat oven to broil.
• 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 sautè until nearly cooked, about 4 minutes.
• Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic sautèing for 1 minute.
• Add in the mushrooms and asparagus and season with salt and pepper.
• Sautè 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.
• Add the chicken back in with the vegetables.
• Add 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.
• 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.
• 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.