Creamy Grilled Chicken & Asparagus Casserole
Fun family easy dish for any night.
Equipment
- pot
- grill pan
- 10 inch backing dish
Ingredients
- 1 lb Thatchers Boneless Chicken Breast
- 2 tbsp sea salt
- 1 tsp black pepper
- 1/2 cup Extra Virgin Olive Oil
- 3 cups Uncooked Rotini Pasta
- 2 cups Blanched Barrie Hill Farms Asparagus
- 2 cups Shredded Empire Parmesan Cheese
- 2 cups 10% Miller's Dairy Cream
- 1 cup Chicken Stock
- 3 tsp Butter
Instructions
- Fill a 2 quart pot with 10 cups of water and 1 tbsp of Sea Salt. Add pasta and cook until soft but a little tender. Remove from pot and strain under cold water. Shake off any excess water and set past aside.
- Remove Chicken from packaging and rinse under cold water. Dry with paper towel and place chicken on a plate. Rub chicken with olive oil & season with sea salt and pepper.. Grill chicken on a grill or in a grill pan until juices run clear and no longer pink in the center. Remove from heat and let cool on a covered plate to seal in juices.
- Pre Heat oven to 350 degrees
- In a 1 Quart pot melt butter and add cream. Bring to a low simmer stirring frequently. Add chicken stock mixed with cornstarch. Whisk until smooth. Turn off heat and add 1 cup of cheese. Continue to stir until cheese is melted and sauce is a creamy smooth texture. (For a fun suprise & to add a little zest add a tbsp of djion mustard to the sauce)
- Now is the fun part. Coat a 10 inch oven proof dish with cooking spray or rub a little olive oil. Add sauce, noodles, asparagus and chopped up chicken to the dish. Mix well and sprinkle with remaining cheese on top. Place in oven and bake for 30 minutes or until cheese on top is crispy and golden.
- Remove from oven & let sit for 10 minutes
- Enjoy with family & those you love
Tried this recipe?Let us know how it was!