Million Dollar Casserole

Name: Million Dollar Casserole (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 cups Roasted Chicken-shredded; 1 bunch Fresh Asparagus-cut into 1-inch pieces; 4 tbsp Butter; 4 tbsp All-Purpose Flour; 3 cups Whole Milk; 1 cup Gruyère Cheese-grated; 1/2 cup Parmesan Cheese-grated; 1/4 tsp White Pepper; Pinch Nutmeg; 1 cup Brioche Bread-cubed; 2 tbsp Melted Butter; 1/4 cup Grated Parmesan Cheese

⏱1h 30m

👥6

🔥600 cal

Hard

🍽️French

A luxurious take on the classic casserole, featuring roasted chicken, fresh asparagus, a Gruyère-Parmesan béchamel, and a crispy brioche topping.

2 cups Roasted Chicken-shredded

1 bunch Fresh Asparagus-cut into 1-inch pieces

4 tbsp Butter

4 tbsp All-Purpose Flour

3 cups Whole Milk

See all 12 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥600 cal

Hard

🍽️French

A luxurious take on the classic casserole, featuring roasted chicken, fresh asparagus, a Gruyère-Parmesan béchamel, and a crispy brioche topping.

#casserole #chicken #asparagus #gruyere #gourmet #comfort food

Instructions

Preheat oven to 400°F (200°C).
Roast Chicken until cooked through; shred and set aside.
Blanch Fresh Asparagus in boiling salted water for 2-3 minutes; shock in ice water and drain well.
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, until thickened.
Remove from heat and stir in Gruyère Cheese, Parmesan Cheese, White Pepper, and Nutmeg until cheese is melted and sauce is smooth.
In a large bowl, combine shredded Chicken, blanched Asparagus, and béchamel sauce.
Pour the mixture into a greased 9x13 inch baking dish.
In a separate small bowl, combine Brioche Bread cubes, Melted Butter, and Parmesan Cheese.
Sprinkle the brioche mixture evenly over the casserole.
Bake for 20-25 minutes, or until golden brown and bubbly.

Ingredients

2 cups 280 g Roasted Chicken-shredded
1 bunch 300 g Fresh Asparagus-cut into 1-inch pieces
4 tbsp 60 g Butter
4 tbsp 30 g All-Purpose Flour
3 cups 720 mL Whole Milk
1 cup 100 g Gruyère Cheese-grated
1/2 cup 50 g Parmesan Cheese-grated
1/4 tsp 1.25 mL White Pepper
Pinch 0.5 mL Nutmeg
1 cup 120 g Brioche Bread-cubed
2 tbsp 30 mL Melted Butter
1/4 cup 30 g Grated Parmesan Cheese

Equipment

9x13 inch baking dish
Large bowl
Small bowl
Saucepan
Whisk
Roasting pan
Pot for blanching

Instructions

Preheat oven to 400°F (200°C).
Roast Chicken until cooked through; shred and set aside.
Blanch Fresh Asparagus in boiling salted water for 2-3 minutes; shock in ice water and drain well.
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, until thickened.
Remove from heat and stir in Gruyère Cheese, Parmesan Cheese, White Pepper, and Nutmeg until cheese is melted and sauce is smooth.
In a large bowl, combine shredded Chicken, blanched Asparagus, and béchamel sauce.
Pour the mixture into a greased 9x13 inch baking dish.
In a separate small bowl, combine Brioche Bread cubes, Melted Butter, and Parmesan Cheese.
Sprinkle the brioche mixture evenly over the casserole.
Bake for 20-25 minutes, or until golden brown and bubbly.

Nutrition per serving

Calories 600

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Million Dollar Casserole

Million Dollar Casserole

Ratings & Reviews

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