Creamy, cheesy, and packed with tender chicken and fresh asparagus, Chicken Divan with Asparagus is the ultimate comfort food with a fresh twist. This dish takes the classic Chicken Divan and gives it a vibrant upgrade with crisp asparagus, adding color and a delightful bite.
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Imagine juicy chicken, nestled in a velvety cheese sauce, baked to golden perfection with a crispy, buttery topping. It’s easy enough for a weeknight dinner yet fancy enough to serve at a family gathering. Trust me—once you try it, you’ll be hooked!
Why You’ll Love Chicken Divan with Asparagus
Creamy & Comforting: A luscious cheese sauce coats every bite, making it irresistibly rich.
Quick & Easy: Comes together in just a few simple steps—perfect for busy nights.
One-Pan Wonder: Fewer dishes, less cleanup, and all the flavor packed into one dish.
Healthy Twist: Asparagus adds a fresh, nutritious boost to balance out the creaminess.
Family-Friendly: Kids and adults alike will love this cheesy, savory dish.
Ingredients in Chicken Divan with Asparagus
Chicken Breast: The star protein, tender and juicy when baked in the creamy sauce.
Asparagus: Adds a bright, slightly crisp contrast to the rich, cheesy sauce.
Butter: Helps create that deliciously creamy base.
Flour: Thickens the sauce for that perfect consistency.
Chicken Broth: Infuses flavor while keeping the sauce silky and smooth.
Heavy Cream: Makes the sauce rich and indulgent.
Cheddar Cheese: Sharp cheddar gives the dish its signature cheesy goodness.
Parmesan Cheese: Adds a nutty, savory depth of flavor.
Garlic & Onion Powder: Essential seasonings for boosting the dish’s taste.
Lemon Juice: A touch of acidity balances the richness.
Breadcrumbs: For a crispy, golden topping.
Paprika: Adds a subtle smoky flavor and enhances the color.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 375°F (190°C) and grease a baking dish with butter or non-stick spray.
Prepare the Chicken: Season chicken breasts with salt, pepper, and garlic powder. Sear them in a skillet over medium heat for 3–4 minutes per side until lightly golden.
Blanch the Asparagus: Bring a pot of water to a boil and blanch asparagus for 2 minutes. Drain and set aside.
Make the Sauce: In a saucepan, melt butter, then whisk in flour to form a roux. Slowly add chicken broth and heavy cream, stirring constantly until thickened. Stir in cheddar, Parmesan, lemon juice, and paprika.
Assemble the Dish: Place the chicken and asparagus in the baking dish, then pour the cheese sauce over the top. Sprinkle breadcrumbs evenly over the dish.
Bake to Perfection: Bake uncovered for 25–30 minutes or until bubbly and golden brown on top.
Let It Rest & Serve: Allow it to rest for a few minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.
How to Serve Chicken Divan with Asparagus
With Rice or Pasta: Serve over fluffy rice or al dente pasta to soak up the creamy sauce.
Alongside a Fresh Salad: A crisp green salad with a lemon vinaigrette balances the richness.
With Garlic Bread: Perfect for sopping up every last bit of that cheesy sauce.
As a Standalone Meal: Hearty enough to enjoy on its own!
Additional Tips
Make It Ahead: Assemble the dish a day in advance and bake when ready.
Use Rotisserie Chicken: Save time by using pre-cooked shredded chicken instead of raw chicken breasts.
Try Different Cheeses: Swap cheddar for Gruyère or Swiss for a unique twist.
Extra Crispy Topping: Mix the breadcrumbs with a little melted butter before sprinkling for extra crunch.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I use frozen asparagus?
A1: Yes, but thaw and drain it well to avoid excess moisture in the dish.
Q2: Can I make this dish gluten-free?
A2: Absolutely! Use gluten-free flour and breadcrumbs for a GF-friendly version.
Q3: What’s the best way to reheat leftovers?
A3: Reheat in the oven at 350°F until warmed through to maintain texture.
Q4: Can I add mushrooms or other veggies?
A4: Definitely! Mushrooms, spinach, or bell peppers would be great additions.
Q5: Can I use milk instead of heavy cream?
A5: You can, but the sauce won’t be as rich. A mix of milk and a little extra butter helps.
Q6: How do I make the sauce even thicker?
A6: Let it simmer a little longer, or add an extra tablespoon of flour.
Q7: Can I freeze Chicken Divan?
A7: Yes! Freeze before baking, then bake from frozen at 375°F for about 40 minutes.
Q8: What protein alternatives can I use?
A8: Turkey or even shrimp work great in this dish.
Q9: Can I make it spicy?
A9: Yes! Add red pepper flakes or a dash of cayenne for a little heat.
Q10: Do I have to use breadcrumbs?
A10: No, but they add a great crispy contrast to the creamy sauce.
Final Thoughts
Chicken Divan with Asparagus is the perfect mix of comfort and freshness, making it a go-to meal for any occasion. Whether you’re cooking for family dinner or meal-prepping for the week, this creamy, cheesy dish will have everyone asking for seconds. So grab your ingredients, get that oven preheated, and get ready for a dish that’s as easy as it is delicious!
Print
Chicken Divan with Asparagus
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chicken Divan with Asparagus is a fresh twist on the classic casserole, featuring tender roasted chicken, crisp asparagus, and a rich homemade Mornay sauce. Topped with sliced almonds for an elegant crunch, this comforting dish is perfect for a family dinner or a spring gathering.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp canola oil, divided (plus more for greasing)
- Salt and freshly ground black pepper, to taste
- 2 bunches asparagus (medium to wide width, about 1 1/2 lb), tough ends trimmed
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup dry sherry or dry white wine
- 2 cups half-and-half
- 1 1/4 cups grated Gruyere cheese (or Parmesan, or a combination)
- 1/4 tsp ground white pepper
- Pinch of nutmeg
- 1/4 cup sliced almonds
- Chopped fresh parsley, for garnish
Instructions
-
Cook the Chicken:
- Preheat oven to 350°F. Lightly oil a 13×9-inch baking dish with 1 tbsp oil.
- Drizzle chicken breasts with the remaining 1 tbsp oil, season with salt and black pepper.
- Bake for 22-25 minutes or until cooked through (165°F internal temperature). Let cool slightly, then cut into ½-inch to ¾-inch pieces. Keep oven at 350°F.
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Blanch the Asparagus:
- Prepare an ice bath. Bring a saucepan of salted water to a boil.
- Blanch the asparagus in batches for 30-45 seconds until bright green.
- Transfer to the ice bath, then blot dry with paper towels. Cut into thirds and spread in the prepared baking dish. Season with salt and black pepper.
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Make the Sauce:
- In the same saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes without browning.
- Stir in sherry or wine to form a thick paste. Gradually whisk in the half-and-half until smooth.
- Bring to a boil, then reduce heat and simmer until thickened, about 2-3 minutes.
- Stir in cheese, whisking until melted and smooth. Remove from heat, then mix in white pepper, nutmeg, and chicken.
-
Assemble & Bake:
- Pour the cheese sauce with chicken over the asparagus, smoothing the top. Cover loosely with foil.
- Bake for 30-35 minutes until bubbling around the edges.
- Uncover, sprinkle almonds over the top, and bake for an additional 5 minutes.
-
Garnish & Serve:
- Sprinkle with fresh parsley and serve immediately.
Notes
- Make-Ahead Tip: Assemble the casserole in advance and refrigerate. Bake just before serving.
- Substitutions: Use milk instead of half-and-half for a lighter version. Swap Gruyere for Cheddar or Swiss.
- Serving Suggestion: Pair with rice or a side salad for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 654
- Sugar: 6g
- Sodium: 620mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 46g
- Cholesterol: 140mg