This started as a way to use up a few chicken breasts, a chunk of ham, and some leftover asparagus, and it turned out better than I expected. Keto chicken, ham, and asparagus casserole is creamy, with a sauce good enough that I genuinely licked my plate the first time I made it.
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The ham adds real flavor without taking over the dish, and the asparagus brings a bright note that balances the richness of the sauce. Use separate cutting boards for the chicken and the vegetables to keep things sanitary.
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Chef Jenn’s Take on Chicken, Ham & Asparagus Casserole
Overdoing the xanthan gum is the most common issue here, and it can leave the sauce with an unpleasant slimy texture. Add it sparingly, just a small amount at a time, since it keeps thickening as it sits. Give it a few minutes before deciding you need more.
Add the red bell pepper at the very end, off the heat, so it stays a bit crisp instead of turning mushy along with everything else. Use good quality ham too, ask the deli for a chunk cut rather than thin slices if you can, since thin deli ham tends to get lost in a dish this creamy. Wash the asparagus thoroughly as well, grit in a creamy casserole is genuinely unpleasant to bite into.
A reader once asked if this works without the ham, and it does, the dish holds up fine without it if that is what you would rather do.
If xanthan gum has given you trouble with sliminess before, one reader had good luck using a combination of coconut flour and almond flour instead, and it thickened the sauce nicely without that issue.
What You’ll Love About Chicken, Ham & Asparagus Casserole
- Freezes well, so extra portions are ready for a busy week.
- A sauce good enough that plate-licking is a genuine possibility.
- A great way to stretch leftover chicken and ham into a full dinner.
Ingredients
- Chicken breast – Diced. Boneless makes this an easy weeknight fix.
- Ham – Diced. A chunk cut from the deli counter works better than thin pre-sliced ham.
- Asparagus – Cleaned and trimmed. Wash thoroughly to avoid grit in the finished dish.
- Red bell pepper – Diced, added at the very end off the heat.
- Cream cheese and heavy whipping cream – Full fat.
- Garlic – Minced.
- Butter – For browning the chicken.
- Ground mustard – Adds depth to the sauce.
- Cheddar cheese – Shredded, for the topping.
- Xanthan gum – Optional, used sparingly. A combination of coconut flour and almond flour works as an alternative if xanthan gum has given you trouble before.
How to Make Chicken, Ham & Asparagus Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Dice the chicken and sautee it in a skillet with the butter until golden brown. Add the garlic and cook for another minute.
Add the cream and cream cheese. Heat over low until the cream cheese has melted into the cream.
Add the diced ham and asparagus. Bring back to a simmer, then turn off the heat and add the red bell pepper.
Thicken the sauce with a small amount of xanthan gum, giving it a few minutes before adding more if needed. Pour into an oven-safe casserole dish and cover with the shredded cheddar cheese.
Bake uncovered at 375°F for about 30 minutes, or until hot and bubbly and the chicken reaches at least 165°F.
Make It A Meal
For more chicken casseroles in your rotation, Chicken Taco Casserole, King Ranch Casserole, and Creamy Country Chicken are all worth adding.
Storage
This freezes well. The ham may release a bit of liquid as it thaws, thinning the sauce slightly, but the dish itself holds up fine. Portion into freezer-friendly dishes and freeze for up to 3 months. Reheat from thawed at 350°F, or in the microwave.
Frequently Asked Questions
This recipe runs about 4 net carbs per 3/4 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, this holds up fine without it if you’d rather leave it out.
This usually comes from adding too much xanthan gum at once. Add it sparingly and give it a few minutes to thicken before adding more. Coconut flour and almond flour together work as an alternative if xanthan gum keeps giving you trouble.
A fresh green salad or a plate of chunked-up raw vegetables both work well. For non-keto family members, rice on the side is an easy addition.
Add Preferred SourceChicken, Ham & Asparagus Casserole
Ingredients
- 3/4 pound chicken breast diced
- 2 cups ham diced
- 1 pound asparagus cleaned and trimmed
- 1/2 red bell pepper diced
- 4 ounces cream cheese
- 1 cup heavy whipping cream
- 1 clove garlic minced
- 1 tablespoon butter
- 1/2 teaspoon ground mustard
- 2 cups old cheddar cheese shredded
- 1/2 teaspoon xantham gum
- salt and pepper to taste
Instructions
- Dice the chicken and sautee it in a skillet with 1 tbsp of butter. Cook until golden brown. Add the minced garlic and cook an additional minute.
- Add the cream and cream cheese. Heat over low temperature until the cream cheese has melted into the cream.
- Add the diced ham and asparagus. Bring back to a simmer then turn off the heat and add the red bell pepper.
- Thicken the sauce with 1/2 tsp of xantham gum. Remember, this thickens as it sits so give it a few minutes before adding more.
- Pour the contents into an oven-safe casserole dish and cover with 2 cups of shredded cheddar cheese.
- Bake uncovered at 375-F for about 30 minutes or until hot and bubbly. The chicken should be cooked to a minimum temperature of 165-F.
- Serve and enjoy!
Notes
Recipe Card Tips
- Add xanthan gum sparingly, a little at a time. It keeps thickening as it sits, and too much turns the sauce slimy.
- Add the red bell pepper at the very end, off the heat, so it stays crisp instead of turning mushy.
- Ask the deli for a chunk of ham rather than thin slices. Thin ham gets lost in a dish this creamy.
- Use xantham gum sparingly as it thickens as it sits. Start with 1/2 tsp. Alternatively, thicken with a slurry of 1 tbsp cornstarch and 2 tbsp of cold water. Add about 1 carb per serving (total of 7 extra carbs for 1 tbsp of cornstarch).
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Like This? Also Try:
- Chicken Taco Casserole – a fiesta on a plate!
- King Ranch Casserole – a Southern favorite
- Creamy Country Chicken – loaded with veggies
- Loaded Keto Chicken Cauliflower Casserole
- Keto Butter Chicken
Delicious, creamy and cheesy and awesome combination too. I love your recipe. Thanks.
This looks soooo cheesy and gooey and delicious- I can easily give up carbs but not cheese! Definitely the recipe for me!
This casserole looks so creamy and mouth watering! I’m definitely pinning so I can make it later.
I made this the other day and it went over so well with the family we will be making it again soon. Excellent flavor and great directions.
This casserole looks so creamy and delicious. I wonder if I can do it without the ham?
You certainly could make it without the ham – happy cooking!
I’m not following the keto diet myself, but my wife is and she made this recipe. It was absolutely delicious! Rich flavor, warm creamy sauce… I had it with rice and it was fabulous!
What a lovely dish – so delicious!
I tried making this. To thicken I added a tablespoon of coconut flour and a tablespoon of almond flour. That is thickening perfectly. I also used Mexican cheese instead of cheddar due to availability.
I may be using xantham gum wrong but it seems to add a slight sliminess to my soups.
BUT, I’ve lost 63 pounds on keto in 18 months so I’m not complaining.
And thanks for the idea.
The trick with xanthan gum is to just add a wee tiny bit. It’ll thicken more as it sits.
Congrats on the weight loss! ~Jenn