Chicken Pecan Asparagus Casserole

Ellen Whiteman

Chicken Pecan Asparagus Casserole is a delicious and comforting dish that combines cooked chicken breast, asparagus, and toasted pecans in a creamy sauce. It is baked to perfection and makes for a satisfying meal.

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🍗 Paleo
Comfort Food

20 mins

35 mins

Nutritional Value

Protein - 25g
Fat - 20g
Carbohydrates - 15g
Fiber - 5g


Total: 15Serves: 4
1/2 tsp Cooking spray
1 tsp Olive oil
3/2 cups Yellow onion

small-diced (about 1 large)

2 cups Toasted pecans

finely chopped

3/4 cup All-purpose flour
5 tbsp Unsalted butter


1 cup Sour cream
1/2 cup Heavy cream
1 tsp Dried dill
1 tsp Kosher salt
1/2 tsp Black pepper

freshly ground

6 Eggs


2 cups Cooked chicken breast


1 pound Asparagus

ends trimmed

8 oz Cheddar cheese



Step 1 : 

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.

Step 2 : 

Heat a small skillet over medium-high heat. Add the oil and swirl to coat. Add the onion and sauté until tender, 4 to 5 minutes. Set aside to cool.

Step 3 : 

In a food processor, pulse the pecans and flour until the pecans are finely chopped. Transfer to a bowl and stir in the melted butter until a dough forms.

Step 4 : 

Press the dough evenly into the bottom of the baking dish. Bake until browned and toasted, 25 to 28 minutes. Set aside to cool for at least 5 minutes. Leave the oven on.

Step 5 : 

In a large bowl, whisk together the sour cream, heavy cream, dill, salt, pepper, and eggs. Stir in the sautéed onion and shredded chicken and pour evenly over the crust mixture.

Step 6 : 

With a long side of the baking dish facing you, start at the left short side and lay the asparagus evenly across the width of the chicken mixture and parallel to one another. Sprinkle evenly with the Cheddar.

Step 7 : 

Bake until the cheese is slightly browned and bubbling on the edges, about 35 minutes. Let cool for at least 30 minutes before serving. Cut into squares. Store in an airtight container in the refrigerator for up to 3 days.

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