Creamy Chicken and Asparagus Keto Casserole in Just 35 Minutes

You know those nights when you want something cozy, filling, *and* keto-friendly? That’s exactly why I make this creamy chicken and asparagus keto casserole on repeat. It’s my go-to when I’m craving comfort food without the carb crash—rich, cheesy, and packed with tender chicken and crisp-tender asparagus. The best part? It comes together in under 35 minutes, and even my picky eaters go back for seconds. Trust me, that creamy sauce (thanks to heavy cream and a double dose of cheese) is downright irresistible. This isn’t just a casserole—it’s a lifesaver for busy weeknights.

Why You’ll Love This Creamy Chicken and Asparagus Keto Casserole

Oh, where do I even start? This casserole checks all the boxes:

• Weeknight magic: Ready in 35 minutes flat—faster than takeout!
• Creamy dreaminess: That luscious sauce (hello, heavy cream and melty cheeses) coats every bite
• Keto gold: Just 6g net carbs per serving, but tastes indulgent
• Flexible favorite: Swap in whatever veggies you’ve got—asparagus is just the beginning
• Leftover hero: Tastes even better the next day (if it lasts that long)

Seriously, this dish is the reason my baking dish never gets a break.

Ingredients for Creamy Chicken and Asparagus Keto Casserole

Okay, let’s talk ingredients – and I mean the good stuff. This isn’t one of those “a pinch of this, a dash of that” recipes. Every item here plays a crucial role in creating that creamy, dreamy texture we’re after. Here’s exactly what you’ll need:

• 2 cups cooked chicken, shredded – I always use rotisserie chicken because it’s juicy and saves time (but leftover grilled works too!)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces – look for bright green stalks with tight tips
• 1 cup heavy cream – none of that half-and-half business, we want rich
• 1 cup shredded cheddar cheese – buy blocks and shred yourself for best meltability
• 1/2 cup grated parmesan cheese – the real stuff, not the powdery kind
• 2 cloves garlic, minced – fresh is non-negotiable here
• 1 tsp dried thyme – or 1 tbsp fresh if you’ve got it
• 1/2 tsp salt – I use kosher
• 1/4 tsp black pepper – freshly cracked makes all the difference
• 1 tbsp olive oil – for sautéing that gorgeous garlic

Pro tip: Measure everything before you start cooking – it makes the whole process go so smoothly!

Equipment You’ll Need

Don’t worry—this isn’t one of those recipes that requires every pot in your kitchen! You’ll just need:

• A trusty 10-inch skillet (to sauté that garlic and asparagus)
• One mixing bowl (big enough for all that cheesy goodness)
• An 8×8-inch baking dish (or whatever casserole dish makes you happy)

That’s it—see? I told you this was easy!

How to Make Creamy Chicken and Asparagus Keto Casserole

Alright, let’s get cooking! This is where the magic happens. I’ve made this casserole so many times I could do it in my sleep, but I’ll walk you through each step like I’m standing right there in your kitchen with you.

Step 1: Prep and Sauté

First things first—preheat that oven to 375°F (190°C). While it’s warming up, grab your skillet and heat that olive oil over medium heat. Toss in your minced garlic and—oh wow—that smell! That’s the sound of deliciousness starting. Sauté just until fragrant (about 30 seconds), then add your asparagus pieces. You’ll want to cook them for 3-4 minutes until they’re bright green and just slightly tender. Don’t overdo it—they’ll finish cooking in the oven. Trust me, nobody likes mushy asparagus!

Step 2: Combine Ingredients

Now for the fun part! In your mixing bowl, combine the shredded chicken, sautéed asparagus, heavy cream, cheddar cheese (save that parmesan for later!), thyme, salt, and pepper. Mix it all together gently—no need to manhandle it. The goal is to coat everything evenly in that creamy, cheesy goodness. I always sneak a taste here (shhh) to check the seasoning. Need more pepper? Go for it!

Step 3: Bake to Perfection

Transfer your mixture to your greased baking dish and sprinkle that reserved parmesan on top—this creates that gorgeous golden crust we all love. Bake for 20-25 minutes until it’s bubbling at the edges and the top has that perfect golden-brown color. Here’s my pro tip: If it’s not quite brown enough for your liking, give it a quick broil for the last minute. Then—this is crucial—let it rest for 5 minutes before digging in. I know, I know, the wait is torture, but it helps everything set up properly. Worth it!

Tips for the Best Creamy Chicken and Asparagus Keto Casserole

Listen, I’ve made every mistake so you don’t have to! Here are my hard-earned secrets for casserole perfection:

• Rotisserie chicken is your BFF – Saves time and adds incredible flavor (just skip the skin!)
• Asparagus alert! It continues cooking in the oven—pull it from the skillet while still crisp
• Cheese matters – Freshly grated melts smoother than pre-shredded (those anti-caking agents are sneaky)
• Rest time is non-negotiable – Those 5 minutes let the sauce thicken up beautifully

Follow these, and you’ll get rave reviews every time!

Variations and Substitutions

Listen, I’m all about making recipes work for you! Here’s how to shake up this casserole without losing that creamy magic:

• Veggie swap: Try broccoli florets, zucchini, or mushrooms instead of asparagus
• Cheese play: Gruyère adds nuttiness, pepper jack brings heat—just keep it full-fat
• Protein twist: Leftover turkey or even cooked shrimp work beautifully
• Extra creamy: Stir in 2 tbsp cream cheese for next-level richness

Remember—if it’s not low-carb, it’s not keto! But otherwise, have fun with it.

Serving Suggestions

This casserole shines all on its own, but oh—the sides! My go-tos:

• A crisp wedge salad with blue cheese dressing (hello, contrast!)
• Buttery cauliflower rice to soak up that glorious sauce
• Roasted radishes when I’m feeling fancy—they’re like keto potatoes

Bonus: It reheats like a dream for lunch the next day. Just saying!

Storing and Reheating

Leftovers? Lucky you! Store this casserole covered in the fridge for up to 3 days. For reheating, I swear by the oven (350°F for 15 minutes) or toaster oven—it keeps that crispy top intact. Microwaving works in a pinch, but we all know it turns that beautiful texture into mush. Pro tip: Add a splash of cream before reheating to revive the sauce’s lusciousness!

Nutritional Information

Okay, let’s talk numbers—but remember, these are estimates (your exact cheese brand or chicken fat content might tweak things slightly). Per generous serving:

• 420 calories – Mostly from that glorious fat!
• 32g fat (18g saturated) – Keto gold right there
• 28g protein – Chicken for the win
• 6g net carbs (4g total – 2g fiber) – Asparagus keeps it low

See? Indulgence can be keto-friendly!

FAQs About Creamy Chicken and Asparagus Keto Casserole

Q1. Can I freeze this casserole?
Absolutely! Just bake it first, let it cool completely, then wrap tightly in foil or transfer to freezer-safe containers. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating (add a splash of cream to revive the sauce).

Q2. Is heavy cream really necessary?
For keto? Yes—it gives that signature richness without carbs. In a pinch, full-fat coconut milk works, but the flavor changes. Whatever you do, don’t use milk—it’ll make the sauce watery.

Q3. My asparagus turned mushy—what went wrong?
You probably overcooked it before baking! Remember, asparagus keeps cooking in the oven. Pull it from the skillet while still crisp-tender (about 3 minutes). Those bright green spears should have a slight crunch.

Q4. Can I make this ahead?
You bet! Assemble everything (except the parmesan topping), cover, and refrigerate for up to 24 hours. Add 5 extra minutes to the baking time since it’s going in cold.

Q5. What’s the best cheese substitute for dairy-free?
Try a mix of nutritional yeast and coconut cream for that cheesy flavor. It won’t be identical, but still delicious! Just skip the parmesan topping.

Made this? I’d love to hear how it turned out! Rate the recipe below or tag me with your cheesy, creamy creations.

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