Chicken Pecan Asparagus Casserole Recipe
This is the third in my four part series of recipes from the Magnolia Table Volume 2 cookbook! And it was as delicious as it looks!
Servings 8 servings
Ingredients
- Cooking Spray
- 1 tsp Olive Oil
- 1 1/2 cup Diced Yellow Onion
- 3/4 cup Flour
- 2 cups Finely Chopped Pecans *recipe suggests toasted, I did not toast them first
- 5 tbsp Unsalted Butter, melted
- 1 cup Sour Cream
- 1/2 cup Heavy Cream
- 1 tsp Dill *I omitted as I don't like dill seasoning
- 1 tbsp Minced Garlic *I added, not in original recipe
- 1 tsp Kosher Salt *or to taste, I added a little more
- 1/2 tsp Fresh Ground Pepper *or to taste, I added about 2 tsp
- 6 Large Eggs
- 2 cups Shredded Cooked Chicken Breast *I bought a rotisserie chicken to make it easy! And 2.5 cups of chicken
- 1 pound Asparagus, ends trimmed
- 2 cups Shredded Cheddar Cheese *I used sharp cheddar
Instructions
- Preheat oven to 350 degrees. Spray 9x13 inch baking dish with cooking spray.
- Heat a small skillet over medium-high heat. Add olive oil and swirl to coat. Add diced onion and garlic saute until tender, 4 to 5 minutes. Set aside to cool.
- In a food processor, pulse the pecans and flour until pecans are finely chopped. Transfer to a bowl and stir in melted butter until a dough forms.
- Press dough evenly into the bottom of sprayed baking dish. Bake until browned and toasted, 25 to 28 minutes. Set aside to cool for at least 5 minutes. Leave oven on.
- In a larger bowl, whisk together the sour cream, heavy cream, seasonings and eggs. Stir in sauteed garlic/onions. Place shredded chicken over the crust then pour egg mixture evenly over the chicken. Lay asparagus evenly across the width of the baking dish. Sprinkler evenly with cheese.
- Bake until cheese is slightly browned and bubbling on the edges, about 35 minutes. Let Cool for at least 20-30 minutes before serving. Cut into squares.
- Store in an air tight container for up to 3 days.