Low Carb Chicken and Asparagus Casserole

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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.


  • 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


  • 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
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