Chicken & Asparagus Casserole

I've been cooking a lot of casseroles lately as a way to save money and make what I buy stretch for multiple meals. I keep my grocery budget between $100 and $120 and I only buy groceries every other week, so it's important that whatever I buy lasts!

I found this amazing recipe on that I'm literally obsessed with, so if you're looking for a cheap and easy it is:

Turkey & Asparagus Casserole
(I used chicken instead of turkey)

12 oz. gf pasta
1 bunch asparagus, cut into 2 inch pieces
1 Tablespoon olive oil
2 shallots, minced
1 medium red bell pepper, chopped
1 cup cremini mushrooms, sliced

3 Tablespoons unsalted butter
2 Tablespoons gf flour
1 cup milk
1 cup Parmesan cheese
Salt and freshly ground black pepper

3 cups cooked turkey, shredded (or chicken!)
6 oz. fresh mozzarella, diced

Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, about 4 minutes. Using a slotted spoon remove the asparagus and immediately plunge into a bowl of ice water. Add the pasta to the boiling water and cook until al dente; drain.

Heat the olive oil in a large skillet over medium high heat. Add the shallots; sauté for 1 minute. Add the bell peppers; sauté for 2 minutes. Add the mushrooms; sauté for 2 minutes or until the vegetables are just tender. Remove from heat and set aside.

Preheat the oven to 375°.

In a small saucepan, melt the butter over medium heat. Whisk in the gf flour and cook for 1 minute. Gradually add the milk, whisking constantly and cook until thickened. Add the parmesan cheese and stir until blended. Adjust seasonings to taste with salt and freshly ground black pepper.

In a large bowl, toss the cooked pasta with the vegetables, white sauce and turkey. If necessary adjust seasonings to taste with salt and freshly ground black pepper.

Transfer the mixture to a greased 13x9 inch baking pan and top with fresh mozzarella. Bake for 30 minutes or until the cheese is melted and lightly browned on top and the casserole is bubbling. Serve.


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