So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’

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The rustic charm of home cooking meets the refined elegance of a well-balanced dinner in this satisfying Asparagus & Bacon Chicken Potato Casserole. Although casseroles have many roots, they have long been an important component of American Midwestern cooking. By combining meats, veggies, and grains, this one-dish marvel is ideal for city dwellers who want to bring a little bit of home to their hectic kitchen. Perfect for weeknight meals or as a show-stopping dish to bring to a potluck, this dish is a medley of spring asparagus, bacon, and chicken that will please even the pickiest eaters.
A refreshing green salad would go well with this savory casserole, helping to balance off the dish’s richness. To add a burst of flavor, try serving it with a vinegar dressing or a dollop of chilled tzatziki. If you’re a wine connoisseur, a glass of crisp Chardonnay or delicate Pinot Noir will take your dinner to the next level.

Chicken Potato Casserole with Bacon and Asparagus — Makes 6 servings

Four chicken breasts (without bones and skin)
– 1 pound of cleaned and diced asparagus, about one inch in diameter
– 6 chopped bacon slices
– Three cups of potatoes, about half an inch cubed
– Dice one medium onion – Mince two cloves of garlic
• One cup of thick cream
Chicken broth (one cup) and fresh thyme leaves (one teaspoon)
— half a teaspoon of paprika
• One cup of sharp cheddar cheese, shredded
2-Tbsp olive oil-Salt and pepper, freshly ground to taste
How to Follow
1. Grease a 9×13 inch baking dish and set oven temperature to 375°F, or 190°C.
The second step is to crisp up the bacon in a big pan set over medium heat. Remove bacon from pan and set aside to drain on a paper towel-lined dish.
Third, sauté the chopped onion in the pan until it becomes tender. After one more minute, when it begins to smell garlicky, add the garlic.
Step 4: Set aside the garlic and onion, raise the heat to medium-high, and throw in the chicken breasts. Rub them with paprika, pepper, and salt. Cook until golden brown, about 3 to 4 minutes each side.
Fifth, take the chicken out of the pan and cut it into strips. Toss in the diced potatoes and simmer in the same pan for about 5 minutes, or until they begin to soften.
6. Arrange half of the potatoes in the baking dish that you’ve already prepared. Add the bacon bits, seared chicken strips, and asparagus spears on top.
Step7: In a bowl, whisk together the heavy cream, chicken stock, and thyme. Pour the mixture over the baking dish’s contents.
8. Top with shredded cheese and bake uncovered for 25-30 minutes, or until bubbling and a golden brown color appears on top.
9. To get a little thicker sauce, let the dish rest for about 5 minutes before to serving.
Substitute a can of rinsed and drained white beans or chickpeas for the bacon and chicken to make this recipe suitable for vegetarians.
– A If you’d want a change of pace, try adding some oregano or rosemary to the mix.
– A Ten minutes before the baking time is up, sprinkle the top with a combination of breadcrumbs and Parmesan cheese for an extra crunch.
– A The casserole may be assembled, covered, and chilled in advance if you choose to prepare it ahead of time. When you’re almost ready to bake it, add another ten to fifteen minutes.

Perfect for home cooks of all skill levels, this Asparagus & Bacon Chicken Potato Casserole combines simplicity and complexity for a hearty, comforting dinner that will bring back fond memories. Indulge in this fusion of artistic cooking and Midwestern sensibilities.