Chicken Asparagus Swiss Gruyere Casserole

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, add the olive oil and sauté the chicken tenders until they are golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

3.In the same skillet, add the asparagus and sauté for about 3-4 minutes until tender-crisp. Remove from heat and set aside.

4.In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it forms a roux, stirring constantly.

5.Gradually add the whole milk to the roux, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

6.Stir in the garlic powder, onion powder, salt, pepper, and nutmeg. Remove from heat and mix in 1 cup of Swiss cheese and 1/2 cup of Gruyere cheese until melted and smooth.

7.In a greased 9x13 inch (23x33 cm) casserole dish, layer the cooked chicken and asparagus evenly across the bottom. Pour the béchamel sauce over the chicken and asparagus, ensuring everything is well coated.

8.Sprinkle the remaining Swiss cheese and Gruyere cheese on top of the casserole. If desired, add breadcrumbs for a crunchy topping.

9.Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly. Let it cool for 5-10 minutes before serving.