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Description
A delicious and creamy keto-friendly casserole with chicken and asparagus.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
- Add asparagus and cook for 3-4 minutes until slightly tender.
- In a mixing bowl, combine shredded chicken, asparagus, heavy cream, cheddar cheese, thyme, salt, and pepper.
- Transfer mixture to a greased baking dish.
- Sprinkle parmesan cheese on top.
- Bake for 20-25 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quicker meal.
- You can replace asparagus with broccoli if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg