Creamy Chicken and Gouda Asparagus Bake

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Category: main

Yield: 4 servings

Calories/serving: 450

Preparation time: 45 minutes

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  • 2 cups cooked chicken, shredded
  • 1 cup gouda, grated
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 cups broccoli, cut into florets
  • 1 cup cream
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup green onions, chopped
  • 1/2 cup red onion, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt


Preheat the oven to 375°F.

In a saucepan over medium heat, melt the butter. Add the red onion and cook until soft, about 3 minutes.

Stir in the flour, garlic powder, black pepper, thyme, and salt, cooking for 1 minute to remove the raw flour taste.

Gradually whisk in the cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.

Remove the sauce from heat and stir in the shredded cooked chicken, chopped green onions, grated gouda (reserve a small amount for topping), asparagus, and broccoli florets until everything is well combined.

Transfer the mixture to a greased baking dish. Sprinkle the top with the reserved gouda.

Bake in the preheated oven until the top is golden and bubbly, about 25-30 minutes.

Allow to cool for a few minutes before serving.


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