Million Dollar Casserole Recipe

Name: Million Dollar Casserole Recipe (Elevated)
Total time: 1 h 45 min
Yield: 6
Cuisine: French
Ingredients: 1.5 lbs Chicken-roasted, skin removed and shredded; 1 lb Asparagus-trimmed and blanched; 1/4 cup Shallots-minced; 4 tbsp Butter; 4 tbsp All-Purpose Flour; 3 cups Whole Milk; 1/2 cup Gruyère Cheese-grated; 1/4 cup Parmesan Cheese-grated; 1/4 tsp White Pepper; Pinch Nutmeg; 1 cup Panko Breadcrumbs; 1/4 cup Butter-melted; 2 tbsp Fresh Parsley-chopped; 1 tbsp Fresh Thyme-chopped

⏱1h 45m

👥6

🔥600 cal

Hard

🍽️French

A sophisticated take on the classic casserole, featuring roasted chicken, fresh asparagus, a Gruyère-Parmesan cheese sauce, and a panko-herb crust.

1.5 lbs Chicken-roasted, skin removed and shredded

1 lb Asparagus-trimmed and blanched

1/4 cup Shallots-minced

4 tbsp Butter

4 tbsp All-Purpose Flour

See all 14 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥600 cal

Hard

🍽️French

A sophisticated take on the classic casserole, featuring roasted chicken, fresh asparagus, a Gruyère-Parmesan cheese sauce, and a panko-herb crust.

#casserole #chicken #asparagus #gourmet #comfort food

Instructions

Preheat oven to 375°F (190°C).
Blanch Asparagus in boiling salted water for 2-3 minutes. Shock in ice water and set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Remove from heat and stir in Gruyère and Parmesan Cheese until melted and smooth. Season with White Pepper and Nutmeg.
In a large bowl, combine Chicken, Asparagus, and Shallots with the cheese sauce. Mix gently.
Pour mixture into a greased 9x13 inch baking dish.
In a separate bowl, combine Panko Breadcrumbs, melted Butter, Parsley, and Thyme. Sprinkle evenly over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.
Let stand for 10 minutes before serving.

Ingredients

1.5 lbs 680 g Chicken-roasted, skin removed and shredded
1 lb 450 g Asparagus-trimmed and blanched
1/4 cup 60 mL Shallots-minced
4 tbsp 60 mL Butter
4 tbsp 60 mL All-Purpose Flour
3 cups 720 mL Whole Milk
1/2 cup 60 g Gruyère Cheese-grated
1/4 cup 30 g Parmesan Cheese-grated
1/4 tsp 1.25 mL White Pepper
Pinch 0.5 mL Nutmeg
1 cup 110 g Panko Breadcrumbs
1/4 cup 57 g Butter-melted
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Fresh Thyme-chopped

Equipment

9x13 inch baking dish
Large bowl
Saucepan
Whisk

Instructions

Preheat oven to 375°F (190°C).
Blanch Asparagus in boiling salted water for 2-3 minutes. Shock in ice water and set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Remove from heat and stir in Gruyère and Parmesan Cheese until melted and smooth. Season with White Pepper and Nutmeg.
In a large bowl, combine Chicken, Asparagus, and Shallots with the cheese sauce. Mix gently.
Pour mixture into a greased 9x13 inch baking dish.
In a separate bowl, combine Panko Breadcrumbs, melted Butter, Parsley, and Thyme. Sprinkle evenly over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.
Let stand for 10 minutes before serving.

Nutrition per serving

Calories 600

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Million Dollar Casserole Recipe

Million Dollar Casserole Recipe

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