RECIPE

Chicken and Asparagus Gratin Recipe

- by ultimaterecipe10

This recipe was shared with me a few months back, and it has become a favorite both at work and at home. It’s packed with flavor, easy to prepare, and even better the next day. Whether you make it in individual gratin dishes or a large casserole, this dish is a guaranteed crowd-pleaser.

Ingredients

For the Chicken and Sauce:

  • 1 whole chicken (1.2–1.5 kg)
  • Water (enough to fill halfway up the chicken in the pot)
  • 1 teaspoon salt
  • 2 cups chicken stock (reserve after cooking)
  • 1 cup milk
  • 470 g canned asparagus pieces (drained)
  • 60 g butter
  • 1 teaspoon Dijon mustard
  • 1/3 cup plain flour
  • 2–3 tablespoons chopped parsley
  • 1/2 cup mayonnaise
  • Salt and pepper to taste

For the Topping:

  • 1 cup dried breadcrumbs (panko recommended, or gluten-free if needed)
  • 1 cup grated cheddar cheese
  • 60 g melted butter

Instructions

  1. Cook the Chicken:
    • Place the chicken in a pot and add enough water to come halfway up the sides.
    • Add 1 teaspoon of salt, bring to a boil, then cover and reduce heat to low. Let it simmer gently for 70–90 minutes.
    • Once cooked, carefully remove the chicken and let it cool enough to handle. Pour the stock into a bowl and set aside.
  2. Prepare the Chicken:
    • Once the chicken is cool, remove the meat, discarding the bones and skin. Keep the meat in large chunks or shred it, depending on your preference.
    • Measure 2 cups of the reserved chicken stock and mix it with 1 cup of milk.
  3. Make the Sauce:
    • In a large pan, melt 60 g of butter over medium heat.
    • Stir in 1 teaspoon of Dijon mustard and 1/3 cup of flour. Cook for about a minute, then gradually whisk in the stock and milk mixture.
    • Cook until the sauce thickens and starts to boil, then reduce the heat and let it simmer for 1–2 minutes.
    • Remove from heat and stir in the chicken, asparagus, parsley, and mayonnaise. Season with salt and pepper to taste.
  4. Prepare the Topping:
    • In a small bowl, combine breadcrumbs, grated cheddar cheese, and melted butter. Mix until evenly coated.
  5. Assemble and Bake:
    • Transfer the chicken mixture to a large baking dish or individual ramekins. Smooth the surface and sprinkle the breadcrumb mixture evenly on top.
    • Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until bubbling and golden brown on top.

Tips and Notes:

  • You can refrigerate the assembled dish before baking if needed; just bake it uncovered when ready.
  • Leftover chicken stock can be frozen for later use.
  • Fresh asparagus can be used, but the canned version works best for this recipe.

Enjoy this comforting and delicious chicken and asparagus gratin!

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