Low Carb Chicken and Asparagus Casserole

If you love asparagus half as much as I do then this is the Low Carb Chicken and Asparagus Casserole for you. It's loaded with chicken, asparagus, cheeses, and assorted vegetables. Served with a side of cole slaw.

Ingredients:

• Half a rotisserie chicken, diced (about 6 cups)
• 1 lb fresh asparagus
• ½ cup chicken stock
• ½ cup sour cream
• ½ cup Parmesan cheese, shredded
• 2 cups Monterey jack cheese, shredded
• 2 cups sharp cheddar cheese, shredded
• ½ medium red onion, diced
• 2 celery stalks, diced
• 10 medium baby bella mushrooms, sliced
• 1 small green bell pepper, diced
• ½ red bell pepper, diced
• 2 Tbsp extra virgin olive oil

Directions:

• Preheat oven to 375ºF
• Spray a 9" x 11" foil pan with nonstick spray
• Snap off the woody ends of asparagus and cut them diagonally into 3 inches pieces
• In a large frying pan with olive oil cook the asparagus, onion, celery, bell peppers, and mushrooms until al dente
• Spread the chicken in the bottom of the pan
• Layer vegetables over the chicken in the casserole dish
• In a small pan combine the chicken stock, sour cream, and Parmesan cheese
  • Cook on medium low until all ingredients are melted
• Cover the casserole with the Monterey jack cheese
• Pour sauce over chicken and asparagus
• Top the casserole with the shredded sharp cheddar cheese
• Bake 35-40 minutes until sauce is bubbling and cheese is melted
• Serve hot