Spring Green Casserole Recipe

I love asparagus and, since this is the season, I created this yummy casserole to incorporate one of my favorite veggies. I called is Spring Green because it has two green spring veggies in it - asparagus and peas. It is indulgent since I made it with cream, but you can certainly use half and half or even low fat milk. Enjoy!

Connie’s Spring Green Casserole

1 Tbsp. olive oil

1 med. onion, chopped

2 cloves garlic, minced

1 ½ - 2 cups fresh asparagus, cut into 1-inch pieces

2 Tbsp. butter

2 Tbsp. flour

¾ cup chicken stock

¾ cup cream

1 tsp. dried tarragon

1 cup shredded Swiss cheese

2 cups shredded rotisserie chicken

½ cup frozen peas, thawed

2 saltine crackers

2 Tbsp. parmesan cheese

In a medium skillet, sauté onion and garlic in olive oil until soft. Add asparagus and continue cooking about 5 minutes, or until asparagus is tender-crisp (do not overcook). Remove mixture from skillet. Put butter in skillet and melt. Stir in flour until smooth. Add chicken stock and mix well. Simmer until thickened. Add cream and simmer to reduce and thicken. Add tarragon and Swiss cheese, stirring until cheese is melted and sauce is smooth. Return onion, garlic, and asparagus mixture to skillet. Add chicken and peas, stirring to coat well. Spray casserole dish with cooking spray. Pour mixture from skillet into casserole dish. Crush the saltines and mix well with the parmesan. Sprinkle this mixture on top of casserole.

Bake, uncovered, at 350 degrees for 30 minutes, or until golden and bubbly.

I love asparagus and swiss! I will totally be making thi****ting farmers market Saturday for my fresh veggies.
Thanks for posting!