The Asparagus & Bacon Chicken Potato Casserole is a hearty dish that artfully combines the rustic charm of home cooking with a sophisticated blend of flavors. It’s a true testament to traditional American Midwestern cuisine, where meats, vegetables, and starches converge in a single, delicious dish. Ideal for bustling urbanites seeking a slice of home or for anyone wanting to impress at a friendly gathering, this casserole celebrates the fresh zest of spring asparagus alongside the timeless pairing of bacon and chicken.
Lighten up this savory dish with a crisp green salad on the side, perhaps dressed with a tangy vinaigrette or accompanied by a cool, creamy tzatziki to cut through the richness. For those who enjoy a good pairing, a chilled Chardonnay or a light-bodied Pinot Noir complements the meal wonderfully, elevating it with each sip.
Ingredients:
4 boneless, skinless chicken breasts
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
6 slices of bacon, chopped
3 cups of diced potatoes (about 1/2-inch cubes)
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
1 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Directions:
Prep and Preheat:
Get started by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly and set aside.
Cook the Bacon:
Heat a large skillet over medium heat. Add the bacon and cook until crisp. Transfer the crispy bacon to a paper towel-lined plate, reserving the grease in the skillet for added flavor.
Sauté Onions and Garlic:
Using the same skillet, sauté the onion until softened. Add the garlic and continue to cook for about a minute until aromatic.
Sear the Chicken:
Push the onion and garlic to the side of the skillet. Increase heat to medium-high and add the chicken breasts, seasoning them with salt, pepper, and paprika. Sear each side for 3-4 minutes until golden.
Prepare Potatoes and Assemble:
Remove the chicken and slice into strips. Toss the diced potatoes in the skillet, cooking them until they start to soften, about 5 minutes.
Layer half of the potatoes in your prepared baking dish. Top with the seared chicken strips, cooked bacon, and asparagus.
Combine and Bake:
In a bowl, whisk together the heavy cream, chicken broth, and thyme. Pour this creamy mixture over the layers in the baking dish. Sprinkle with shredded cheese.
Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown on top.
Rest and Serve:
Allow the casserole to rest for about 5 minutes after baking. This helps the sauce thicken slightly, making it even more scrumptious.
Serve this delightful Asparagus & Bacon Chicken Potato Casserole hot from the oven and enjoy a comforting meal that feels both familiar and exciting. It’s perfect for a cozy family dinner or as the centerpiece of your next potluck!