Chicken and Asparagus Bake with Creamy Curry Sauce

As soon as you’re starting to buy fresh asparagus, you have to make this amazing Chicken and Asparagus Bake with Creamy Curry Sauce! And don’t you think that chicken and asparagus is a great dinner combination when it’s finally asparagus season!

PIN this chicken and asparagus casserole to try it later!

I’m excited to share this recipe for Chicken and Asparagus Bake with Creamy Curry Sauce, because I worked on it so many times with Kara to get a version we thought was a keeper. And when we finally got just the right combination of ingredients for a chicken and asparagus casserole that was creamy, cheesy, and had just the right amount of curry flavor without being watery, we were so excited!

If you like chicken, asparagus, curry, and creamy-cheesy flavors, we think you’re going to love this recipe. And if you have leftover turkey, this recipe can definitely be made with that!

This was inspired by a recipe back in the archives for Chicken and Asparagus with Curry Sauce made with canned cream of chicken soup, which is an ingredient I rarely use these days. But even though now I’d prefer this new low-carb recipe for Chicken and Asparagus Bake, I remember how much I liked the old one back in the day, so I decided to leave the old recipe and link them together so people can take their choice.

And if you’re a fan of easy recipe with canned soup, you might love the old version of this chicken and asparagus casserole. If you do click through to see the old version, you might be surprised or amused to see how simple blog recipes were back in those days!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• boneless, skinless chicken breasts
• Olive Oil (affiliate link)
• Poultry Seasoning (affiliate link)
• salt and fresh-ground black pepper to taste
• asparagus
• chicken stock or canned chicken broth (affiliate link)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
• curry powder (affiliate link)
• cream cheese
• sour cream
• mayo
• grated Mozzarella cheese

What curry powder did I use for this Chicken and Asparagus Bake?

Any type of mild curry powder will work for this recipe, but if you have Penzeys Sweet Curry, that’s one of my favorites.

What if you don’t like Curry?

I don’t think this recipe will be that great if you just omit the curry powder; that flavor really ties the ingredients together. But if you have chicken and asparagus and don’t like curry, you might like Chicken and Asparagus with Three Cheeses or Chicken and Roasted Asparagus with Tahini Sauce.

Want more ideas for Chicken Bake Dinners?

I have a collection of chicken bake recipes on my site that start with boneless, skinless chicken breasts. If that’s an ingredient you use often for dinners, you might like Keto Crack Chicken Bake, Artichoke Chicken Bake, or Pepperoni Pizza Chicken Bake. (You can enter “chicken bake” into the search bar on my site for even more ideas.)

How to make Chicken and Asparagus Bake with Creamy Curry Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven and spray casserole dish with non-stick spray.
2. Trim  bone-less skinless chicken breasts and cut each into three lengthwise strips.
3. Heat olive oil in a large non-stick pan, add the chicken, season with poultry seasoning (affiliate link) and a little salt and pepper, and cook until the chicken is lightly browned on each side.
4. Transfer chicken to a cutting board and cool; then cut into chunks and transfer to a bowl.
5. While chicken cooks, cut the cream cheese into cubes and let it soften on the counter, and measure the lemon juice, curry powder (affiliate link), sour cream, mayo, and Mozzarella cheese.
6. Cut asparagus into pieces. Add more olive oil to the pan, add asparagus, and cook barely 2-3 minutes. Put asparagus into bowl with the chicken.
7. Add chicken stock to the pan and cook over medium heat, scraping the bottom. Let the stock cook down for a couple of minutes, then whisk lemon juice and curry power into the stock, turn heat to medium low, and add cream cheese.
8. Whisk as cream cheese melts, and when it’s mostly melted add the mayo and sour cream and whisk until the sauce is smooth.
9. Gently stir the asparagus and cubes of chicken to combine in the bowl, then  mix in the sauce and 1 cup cheese and gently stir again.
10. Put the chicken-asparagus mixture into casserole dish and top with the other cup of grated cheese.
11. Bake 30-35 minutes, or until the casserole is bubbling and starting to brown on top.
12. Serve hot and enjoy, and you might have some leftovers for another meal!

Make it a Low-Carb Meal:

A simple salad like Kalyn’s Favorite Baby Arugula Salad or Tomato, Cucumber, and Radish Salad would be perfect on the side to make this Chicken and Asparagus Bake for a low-carb dinner. You could also serve this with The BEST Easy Cauliflower Rice to eat with the extra sauce.

More Amazing Ideas for Asparagus:

• Low-Carb Sheet Pan Meals with Asparagus
• Roasted Asparagus and Mushrooms with Everything Bagel Seasoning
• Asparagus and Tomato Frittata with Havarti and Dill 

Weekend Food Prep:

This chicken and asparagus casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 8 servings

Chicken and Asparagus Bake with Creamy Curry Sauce

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

This Chicken and Asparagus Bake with Creamy Curry Sauce is adapted from a long-ago casserole I used to make with canned soup; hope you enjoy this updated low-carb version!

Ingredients

• 4 large boneless, skinless chicken breasts, trimmed and cut into three lengthwise strips
• 1 T + 1 tsp. olive oil
• 2 tsp. poultry seasoning
• salt and fresh-ground black pepper to taste
• 1 lb. asparagus or slightly more, 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

Instructions

1. Preheat oven to 350F/190C. Spray a large glass or crockery casserole dish with non-stick spray or mist with olive oil. (We used a narrow dish that was 8" x 13", but any size close to that will work.)
2. Trim fat and undesirable parts from chicken breasts, then cut each in three pieces lengthwise.
3. Heat 1 T olive oil over medium-high heat in a large non-stick pan. When the oil is hot, add chicken, season with poultry seasoning (affiliate link) salt, and pepper, and cook until the chicken is lightly browned on both sides.
4. Remove chicken to a cutting board to cool; then cut into chunks. Transfer chicken to a large bowl.
5. 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.
6. Snap one piece of asparagus to see where the woody part ends; then cut asparagus into 2 inch pieces.
7. 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.
8. Add the chicken stock to the pan and cook over medium heat, scraping the bottom to get any browned bits of chicken. Let the stock cook down for a couple of minutes, then whisk the lemon juice and curry power into the stock, turn heat down to medium low, and add the cubes of cream cheese.
9. 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.
10. Gently stir the asparagus and cubes of chicken to combine in the bowl, then  mix in the sauce and 1 cup cheese and gently stir again.
11. Put the chicken-asparagus-sauce mixture into a sprayed casserole dish and top with the other cup of grated cheese.
12. Bake 30-35 minutes, or until the casserole is bubbling and starting to brown on top. Serve hot

Notes

This recipe inspired by Chicken and Asparagus with Curry Sauce and adapted into a version without canned soup by Kalyn and Kara

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 432Total Fat 32gSaturated Fat 13gUnsaturated Fat 16gCholesterol 116mgSodium 504mgCarbohydrates 7gFiber 2gSugar 3gProtein 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chicken and Asparagus Bake is a good main dish for any low-carb or Keto diet plan. It’s too high in fat to be approved for the original South Beach Diet, but you could make a version that would be pretty South Beach Diet friendly by substituting reduced fat cheese, cream cheese, sour cream, and mayo. Even with those changes, it might be a “once-in-a-while treat” for the South Beach Diet.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This casserole with chicken and asparagus was first posted in 2006, in a version with canned soup! It was updated in 2018 to the lower-carb version you see here, and it was last updated with more information in 2024.

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