Asparagus & Bacon Chicken Potato Casserole
A hearty casserole combining tender chicken, crispy bacon, fresh asparagus and diced potatoes in a creamy sauce, then baked until bubbly.
Equipment
- 9×13-inch baking dish
- Large Skillet
Ingrédients
Main Ingredients
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp fresh thyme leaves
- ½ tsp paprika
- 1 cup shredded sharp cheddar cheese
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190 °C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel-lined plate to drain, leaving the bacon grease in the skillet.
- Add the diced onion to the skillet and sauté until softened. Add the minced garlic and cook for another minute until fragrant.
- Push the onion and garlic to the side, increase heat to medium-high, add the chicken breasts (seasoned with salt, pepper and paprika) to the skillet, and sear each side for 3-4 minutes until golden brown.
- Remove the chicken from the skillet and slice into strips. In the same skillet, combine the diced potatoes and cook for about 5 minutes until they start to soften.
- Layer half of the potatoes into the prepared baking dish. Top with the seared chicken strips, cooked bacon, and the asparagus pieces.
- In a bowl, combine the heavy cream, chicken broth and thyme then pour this mixture over the contents of the baking dish.
- Sprinkle the shredded cheddar cheese over the top and bake uncovered for 25-30 minutes until the cheese is bubbly and the top is golden brown.
- Let the casserole rest for about 5 minutes before serving to allow the sauce to thicken slightly.
Notes
You can swap the asparagus for another vegetable like broccoli or zucchini, or use a different cheese if you prefer. Leftovers keep in the fridge for up to 4 days and reheat well.