Creamy Mushroom Chicken and Asparagus Bake
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Creamy Asparagus and Mushroom Bake
Category
Main Dish
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
This Creamy Mushroom Chicken & Asparagus Bake is everything you crave—rich, savory, and absolutely loaded with flavor! Juicy chicken, tender asparagus, and earthy mushrooms come together in a luscious, creamy sauce, all baked to golden perfection.
The best part? It’s unbelievably easy! Just mix, bake, and let the oven do the work. With every bite, you’ll get deep, satisfying flavors without the hassle. Perfect for busy nights when you want a meal that tastes like pure comfort—without spending hours in the kitchen!
Happy Cooking!
Stacey
Ingredients
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nonstick cooking spray
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1 ½ pounds chicken breast or tenders, cut into 1” chunks
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1 T Stacey Hawkins Classic Chicken Seasoning
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8 ounce package of sliced mushrooms
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3 T all-purpose flour OR 1 tsp Konjac flour* for no carbs
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1 T Stacey Hawkins Garlic & Spring Onion Seasoning
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2 ½ C milk (almond or cashew if on a low carb or no carb program)
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½ C grated parmesan or cheddar cheese
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8 ounces fresh asparagus, cut into 1” chunks
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1 8 ounce package cauliflower rice
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4 T Stacey Hawkins Herbed Butter Cracker Panko
Directions
Preheat oven to 375° F. Spray a large oven safe skillet (preferably cast iron) with nonstick cooking spray.**
Add the chicken pieces, sprinkle with Classic Chicken Seasoning and cook for 5-7 minutes until browned on all sides. Remove from pan and set aside.
Add the mushrooms to the pan and cook until the moisture is released and mushrooms are slightly browned. If using flour, add it and the Garlic and Spring Onion seasoning to the pan and stir constantly for 1 minute to toast. Add the milk gradually stirring constantly until the liquid thickens, about 2 minutes. If using Konjac, add the milk and Garlic & Spring Onion Seasoning first then whisk in the konjac, stirring constantly until the liquid thickens.
Add the Parmesan or Cheddar and 1 tsp of Dash of Desperation Seasoning and stir until melted. Stir in the asparagus, chicken and cauliflower rice. Remove from heat.
Sprinkle the top with the Herbed Butter Cracker Panko and bake for 15-20 minutes until bubbly. Serve hot & Enjoy!
Chef's Notes & More
Optavia Counts:
1/6 of this dish is:
1 Lean
3 Green
3 Condiments
2 Healthy Fats
* Konjac Flour (aka Glucomannan powder) This is ideal for thickening gravies, sauces, soups, and other hot dishes. It results in a beautiful texture. When reheated after being refrigerated, the dishes don’t separate and are still just as beautiful as when they were first prepared.
When using konjac flour (if the amount is not stated in the recipe, or you are creating your own recipe), start with 1/2 teaspoon per cup of liquid. The most successful method is to wait until your dish is ready and then, stirring with one hand, gently sprinkle the konjac flour evenly over the surface of the dish with the other hand. Then stir fast and well until it is completely incorporated. Continue heating for a few minutes while stirring for it to thicken. If you then want your dish to be thicker, repeat with another 1/2 teaspoon konjac flour. Repeat this process until you reach the desired thickness.
NOTE: Konjac flour does not thicken instantly, and a little goes a long way. By adding konjac flour 1/2 teaspoon at a time, you can get your dish to your desired thickness. If you inadvertently add too much konjac flour and it becomes too thick, just add a little more liquid – stock, water – and stir well.
** Alternately, use a traditional skillet and transfer to an oven safe baking dish before topping with breadcrumbs.
