Instructions:
Step 1
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Step 2
In a large pan over medium heat, fry the chopped bacon until crispy.
Step 3
Remove the bacon from the pan and set it aside to drain on a paper towel-lined plate.
Step 4
In the same pan, sauté the diced onion until tender. Add the minced garlic and cook for an additional minute until fragrant.
Step 5
Remove from heat and set aside.
Step 6
Increase the heat to medium-high and sear the chicken breasts in the same pan.
Step 7
Season with paprika, salt, and pepper to taste, and cook until golden brown on both sides.
Step 8
Remove the chicken from the pan and cut it into strips.
Step 9
Add the diced potatoes to the pan and cook for about 5 minutes until they begin to soften.
Step 10
Layer half of the diced potatoes in the greased baking dish. Top with asparagus spears, cooked bacon, and chicken strips.
Step 11
In a mixing bowl, combine the heavy cream, chicken broth, and fresh thyme leaves. Pour this mixture over the ingredients in the baking dish.
Step 12
Cover the dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Step 13
Let the casserole sit for about 5 minutes before serving to allow the sauce to thicken.
Variations and Tips:
– For a vegetarian version, substitute the bacon and chicken with washed and drained white beans or chickpeas.
– Experiment with different herbs such as oregano or rosemary for added flavor.
– Sprinkle a combination of breadcrumbs and Parmesan cheese on top of the casserole for extra crunch during the last 10 minutes of baking.
– You can assemble the casserole ahead of time and chill it in the refrigerator.
– Just add an extra 10-15 minutes to the baking time when you’re ready to cook it.
Serve this Asparagus & Bacon Chicken Potato Casserole alongside a refreshing green salad and a glass of crisp Chardonnay or delicate Pinot Noir for a complete and satisfying meal.