Chicken and Asparagus Bake with Creamy Curry Sauce

There’s something truly comforting about a dish that brings together tender chicken, fresh asparagus, and a luscious curry sauce. The Chicken and Asparagus Bake with Creamy Curry Sauce has become one of my go-to recipes for a cozy family dinner. Just the other evening, after a long day, I craved something warm and fulfilling. I opened my pantry, and there it was: the perfect combination of ingredients waiting to come together in harmony. The rich aroma of curry wafting through the kitchen instantly lifted my spirits, and I knew we were in for a treat. This dish not only satisfies those cravings, but it also allows for creativity in the kitchen. Whether you’re serving it for a weeknight meal or a special gathering, it’s sure to impress.

What’s In This Chicken and Asparagus Bake with Creamy Curry Sauce

When it comes to the ingredients for the Chicken and Asparagus Bake with Creamy Curry Sauce, each one plays a vital role in creating a well-rounded dish. The tender chicken serves as the main protein source, while asparagus adds a wonderful crunch and freshness. The creamy sauce, made from cream cheese, sour cream, and mayonnaise, ties everything together beautifully with its rich texture and flavor.

• 4 large boneless, skinless chicken breasts: Trimmed and cut into three lengthwise strips, these form the hearty base of the dish.
• 1 T + 1 tsp. olive oil: Used to sauté the chicken and later the asparagus, adding flavor and moisture.
• 2 tsp. poultry seasoning: This blend enhances the savory flavor of the chicken.
• Salt and fresh-ground black pepper: Essential seasonings to taste.
• 1 lb. asparagus: The star vegetable in this bake, providing a fresh and vibrant element.
• 1/2 cup chicken stock: Adds depth and richness to the sauce.
• 2 T lemon juice: Brightens the flavors and balances the creaminess.
• 1 T curry powder: This key ingredient gives the dish its signature flavor; adjust to your liking.
• 8 oz. cream cheese: Provides a creamy texture and rich flavor in the sauce.
• 1/2 cup sour cream: Adds tanginess and creaminess.
• 1/2 cup mayo: Contributes to the sauce’s creamy consistency.
• 2 cups grated Mozzarella cheese: This cheesy topping is melted to perfection, adding a delicious finish to the bake.

How to Prepare Chicken and Asparagus Bake with Creamy Curry Sauce

Making the Chicken and Asparagus Bake with Creamy Curry Sauce is straightforward and rewarding. Just follow these steps, and you’ll have a mouth-watering dish that everyone will love!

1. First, preheat your oven to 350F (190C). This ensures it’s hot enough to cook the bake evenly.
2. While the oven heats up, spray a large glass or crockery casserole dish with non-stick spray or mist it with olive oil to prevent sticking. We used a narrow dish measuring 8 inches by 13 inches, but any size close to that will work.
3. Next, trim any fat and undesirable parts from the chicken breasts and cut each breast into three lengthwise pieces. This not only helps with even cooking but also gives you more manageable pieces to eat.
4. In a large non-stick pan, heat 1 tablespoon of olive oil over medium-high heat. You’ll know the oil is ready when it shimmers slightly. Carefully add the chicken pieces into the pan, seasoning with poultry seasoning, salt, and pepper. Cook the chicken until it’s lightly browned on both sides, about 5 to 7 minutes.
5. Once browned, remove the chicken from the pan and set it aside on a cutting board to cool. After a few minutes, chop it into bite-sized chunks and transfer them to a large bowl.
6. While the chicken cooks, take the cream cheese and cut it into cubes. Let it soften at room temperature. Measure out the lemon juice, curry powder, sour cream, mayo, and Mozzarella cheese to have everything ready.
7. Next, snap one piece of asparagus to find where the woody part ends, then cut the rest into 2-inch pieces. This will give you tender pieces that are perfect for the bake.
8. After removing the chicken from the pan, add 1 teaspoon more of olive oil and the asparagus. Sauté for just 2 to 3 minutes over medium-high heat, stirring occasionally until they become slightly tender. Then, add the sautéed asparagus to the bowl with the chicken.
9. Pour the chicken stock into the same pan used for the chicken. Cook over medium heat, scraping the bottom to release any browned bits of chicken — this adds flavor! Let it cook down for a couple of minutes.
10. Now, whisk in the lemon juice and curry powder into the stock. Once it’s incorporated, reduce the heat to medium-low and add the cubes of cream cheese. Stir gently as it melts into a creamy sauce.
11. When the cream cheese is mostly melted, mix in the mayo and sour cream, whisking until the sauce is smooth and creamy.
12. Gently combine the sautéed asparagus and chopped chicken in the bowl, then pour in the creamy sauce, stirring until everything is well coated. Mix in 1 cup of Mozzarella cheese and gently stir again.
13. Transfer the creamy chicken and asparagus mixture into the prepared casserole dish. Top it with the remaining cup of grated cheese.
14. Finally, bake in the preheated oven for 30 to 35 minutes, or until the casserole is bubbling and the top is starting to brown. Serve hot, and enjoy the amazing flavors!

Make It Your Own

The Chicken and Asparagus Bake with Creamy Curry Sauce is a versatile dish that you can customize to fit your taste. Here are some tips to make it your own:

• Add more veggies: You can incorporate other vegetables like bell peppers or broccoli for extra color and nutrition.
• Try different cheeses: Experiment with different types of cheese, such as cheddar for a sharper flavor or even a mix for a richer taste.
• Adjust the spices: Feel free to play around with the spices. A dash of garlic powder or onion powder can add extra depth.
• Make it lighter: For a lighter version, you can reduce the amount of cream cheese and mayo or use low-fat alternatives.
• Batch cooking: This recipe is great for meal prep. Make a larger batch to divide into portions for the week.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the assembled casserole before baking. Just thaw it in the fridge overnight before cooking.
• Pairing: Serve with rice or a fresh salad for a complete meal.

Accompaniments for Chicken and Asparagus Bake with Creamy Curry Sauce

When it comes to serving the Chicken and Asparagus Bake with Creamy Curry Sauce, the possibilities are endless. Here are some ideas:

• Steamed rice: A fluffy serving of rice is a great base to soak up the creamy sauce.
• Crusty bread: Serve with a side of crusty bread to mop up all the delicious sauce.
• Fresh salad: A simple green salad with a tangy vinaigrette pairs wonderfully with the richness of the bake.
• Seasonal veggies: Roasted or steamed seasonal vegetables add a nice touch of color and nutrition.
• Dinner parties: This dish makes an impressive centerpiece for dinner parties. Just add a nice table setting and some candles for ambiance.
• Comfort food nights: On colder evenings, this bake is the perfect comfort food to cozy up with.
• Storage tips: If you have leftovers, store them in an airtight container in the fridge for up to three days.
• Perfect for gatherings: This recipe is fantastic for potlucks or family gatherings where you want to please a crowd!

FAQ

Conclusion

The Chicken and Asparagus Bake with Creamy Curry Sauce is a fantastic blend of flavors and textures that makes it an instant family favorite. It’s easy to prepare and can be customized to your taste, ensuring everyone at the table is satisfied. I encourage you to try making it for your next dinner; you won’t be disappointed!

Chicken and Asparagus Bake with Creamy Curry Sauce

Craving something comforting and creamy? The Chicken and Asparagus Bake with Creamy Curry Sauce is a delightful mix of tender chicken, fresh asparagus, and a rich curry sauce, making it the ultimate easy weeknight dinner. Serve it tonight for a dish that will leave your family asking for seconds!

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Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 large boneless, skinless chicken breasts trimmed and cut into three lengthwise strips
• 1 T + 1 tsp. olive oil
• 2 tsp. poultry seasoning
• to taste salt and fresh-ground black pepper
• 1 lb. asparagus ends trimmed and cut into 2 inch pieces
• 1/2 cup chicken stock
• 2 T lemon juice
• 1 T curry powder (or a little more if you really like curry flavors)
• 8 oz. cream cheese cut into cubes and softened at room temperature
• 1/2 cup sour cream
• 1/2 cup mayo
• 2 cups grated Mozzarella cheese

Equipment

• Frying pan
• Grater
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350F (190C).
2. Spray a large glass or crockery casserole dish with non-stick spray or mist with olive oil.
3. Trim any fat and undesirable parts from the chicken breasts and cut each in three pieces lengthwise.
4. In a large non-stick pan, heat 1 T olive oil over medium-high heat. Add chicken, season with poultry seasoning, salt, and pepper, and cook until lightly browned on both sides.
5. Remove chicken to a cutting board to cool; then cut into chunks. Transfer chicken to a large bowl.
6. While the chicken cooks, cut the cream cheese into cubes and let it soften on the counter, and measure the lemon juice, curry powder, sour cream, mayo, and Mozzarella cheese.
7. Snap one piece of asparagus to see where the woody part ends; then cut asparagus into 2 inch pieces.
8. After you've removed the chicken from the pan, add 1 tsp. more olive oil, add the asparagus, and cook barely 2-3 minutes over medium-high heat. Put the asparagus into the bowl with the chicken.
9. Add the chicken stock to the pan and cook over medium heat, scraping the bottom to get any browned bits of chicken. Let it cook down for a couple of minutes, then whisk the lemon juice and curry powder into the stock, turn heat down to medium low, and add the cubes of cream cheese.
10. Whisk as the cream cheese melts, and when it's mostly melted add the mayo and sour cream and whisk until the sauce is smooth.
11. Gently stir the asparagus and cubes of chicken to combine, then mix in the sauce and 1 cup of cheese and gently stir again.
12. Put the chicken-asparagus-sauce mixture into a sprayed casserole dish and top with the other cup of grated cheese.
13. Bake for 30-35 minutes, or until the casserole is bubbling and starting to brown on top. Serve hot.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Tip 2: You can freeze the assembled casserole before baking. Just thaw it in the fridge overnight before cooking.
• Tip 3: This recipe is fantastic for potlucks or family gatherings where you want to please a crowd!
• Tip 4: Serve with a fresh salad or steamed rice for a complete meal.
• Tip 5: If you have leftovers, reheat them gently in the oven or microwave for the best texture.

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