This Asparagus & Bacon Chicken Potato Casserole is the perfect harmony of tender chicken, crispy bacon, hearty potatoes, and fresh asparagus, all nestled in a creamy, cheesy sauce. Whether it’s a family dinner or a potluck hit, this casserole offers layers of rich, savory goodness that will have everyone coming back for seconds!
Why You’ll Love This Recipe
Complete Meal in One Dish: With protein, veggies, and carbs all in one pan, this casserole is a satisfying main course.
Rich and Comforting: The creamy sauce and melted cheddar cheese take this dish to indulgent levels.
Versatile and Customizable: Easily swap ingredients to suit your family’s preferences or dietary needs.
Make-Ahead Friendly: Assemble it ahead of time and bake when you’re ready to serve.
Crowd Pleaser: The irresistible combination of bacon, cheese, and potatoes is a guaranteed hit for any table.
Key Ingredients
Boneless Chicken Breasts: Searing the chicken adds a golden crust and seals in the juices, keeping the meat tender and flavorful.
Fresh Asparagus: The asparagus provides a fresh, earthy contrast to the richness of the potatoes and cream sauce.
Bacon: Cooked bacon adds a smoky, crispy element that complements the creamy and cheesy layers.
Potatoes: Cubed potatoes create a hearty base for the casserole, soaking up the cream sauce as they bake.
Heavy Cream and Chicken Broth: These form the base of the luscious sauce that ties all the ingredients together.
Sharp Cheddar Cheese: Melted cheddar on top adds a gooey, savory finish to the dish.
Thyme and Paprika: Fresh thyme and paprika elevate the cream sauce with subtle herbal and smoky notes.
Garlic and Onion: Sautéed garlic and onion infuse the dish with aromatic, savory depth.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray. Set aside.
Step 2: Cook the Bacon
Crisp the Bacon: In a large skillet over medium-high heat, cook the diced bacon until crispy. This should take about 6-8 minutes.
Drain the Bacon: Transfer the cooked bacon to a paper towel-lined plate to drain the excess grease.
Reserve the Bacon Fat: Leave the bacon fat in the skillet for added flavor.
Step 3: Sauté Onions and Garlic
Cook the Onion: In the same skillet with the bacon fat, add the chopped onion. Sauté over medium heat for about 5 minutes, or until softened and translucent.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
Set Aside: Remove the skillet from heat and set aside the onion-garlic mixture.
Step 4: Sear the Chicken
Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Sear the Chicken: Add a little olive oil to the skillet if needed. Sear the chicken breasts over medium-high heat for 3 minutes per side, until golden brown. (The chicken does not need to be fully cooked; it will finish cooking in the oven.)
Set Aside: Remove the chicken and set it aside.
Step 5: Prepare the Cream Sauce
Combine Ingredients: In the same skillet, pour in 1 cup of heavy cream and 1/2 cup of chicken broth.
Add Seasoning: Whisk in fresh thyme and paprika.
Simmer: Let the mixture simmer for 2-3 minutes, stirring occasionally until slightly thickened.
Step 6: Assemble the Casserole
Layer Potatoes: Spread half of the cubed potatoes evenly across the bottom of the prepared baking dish. Sprinkle with salt and pepper.
Add Vegetables and Bacon: Layer the asparagus pieces and half of the cooked bacon over the potatoes.
Place the Chicken: Arrange the seared chicken breasts on top of the vegetables.
Pour Sauce: Evenly pour the cream sauce over the chicken and vegetables.
Add Remaining Layers: Add the remaining potatoes, followed by the rest of the cooked bacon.
Step 7: Add Cheese and Bake
Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Step 8: Rest and Serve
Let it Rest: Allow the casserole to rest for 5 minutes before serving. This helps the sauce thicken slightly.
Serve: Slice and serve hot. Enjoy the comforting flavors of this hearty dish!
Serving Suggestions
Side Salad: Pair with a simple green salad tossed in a light vinaigrette for a refreshing contrast.
Crusty Bread: Serve with slices of warm, crusty bread to mop up every bit of the creamy sauce.
Vegetable Side: Add steamed broccoli or roasted Brussels sprouts for an extra veggie boost.
Wine Pairing: Complement the richness of the casserole with a crisp Chardonnay or Sauvignon Blanc.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through.
Freeze: Assemble the casserole without baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Variations
Vegetarian Option: Replace the chicken with sautéed mushrooms or tofu, and swap bacon for smoked paprika or veggie bacon bits.
Different Cheese: Use mozzarella, Gruyère, or Monterey Jack for a unique flavor twist.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the cream sauce for some heat.
Sweet Potatoes: Substitute regular potatoes with sweet potatoes for a slightly sweeter, healthier twist.
Herbal Infusion: Add rosemary or parsley for extra aromatic depth.
Conclusion
This Asparagus & Bacon Chicken Potato Casserole is the epitome of comfort food—rich, cheesy, and packed with hearty ingredients that will leave everyone feeling satisfied. It’s a versatile dish that’s just as great for a cozy family dinner as it is for entertaining guests. Give it a try, and watch as this casserole earns a permanent spot on your recipe rotation!
Asparagus & Bacon Chicken Potato Casserole
Ingredients
- 4 boneless chicken breasts
- 1 lb fresh asparagus cut into 1-inch pieces
- 6 strips bacon diced
- 3 cups cubed potatoes ½-inch sides
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp fresh thyme leaves
- 1/2 tsp paprika
- 1 cup sharp cheddar cheese shredded
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- In a skillet over medium-high heat, cook the diced bacon until crispy (6-8 minutes). Drain on paper towels, leaving the bacon fat in the skillet.
- Sauté the chopped onion in the bacon fat for 5 minutes until softened. Add minced garlic and cook for 1 minute. Set aside.
- Season chicken breasts with salt and pepper. Sear in the skillet with a little olive oil, 3 minutes per side. Remove and set aside.
- In the skillet, combine heavy cream and chicken broth. Whisk in thyme and paprika. Simmer for 2-3 minutes until slightly thickened.
- Layer half of the potatoes in the prepared dish, seasoning with salt and pepper. Add asparagus, half the bacon, and chicken. Pour the cream sauce over and add remaining potatoes and bacon.
- Top with shredded cheddar cheese. Cover with foil and bake for 25-30 minutes. Remove foil and bake for another 15-20 minutes until golden and tender.
- Let the casserole rest for 5 minutes before serving. Slice and serve hot.
