The recipe of this chicken casserole has a thoughtful marriage of tender chicken, crispy bacon, comforting potatoes, and fresh asparagus, all covered with a creamy, cheesy sauce. Whether it is a family meal or and potluck hit, this layered dish offers a sumptuous goodness loved by all.
Why You’ll Love This Recipe
Complete Meal in One Dish: What with protein, veggies, and carbs on a plate, this casserole delivers a substantial main course.
Rich and Comforting: The creamy sauce and melted cheddar cheese take this dish to indulgent levels.
Versatile and Customizable: Easily swap ingredients for a dish that suits your family’s palate or dietary needs.
Make-Ahead Friendly: Assemble it and bake when ready to serve.
Crowd Pleaser: The combination of bacon, among other favorites for any meal, is hard to beat.
Key Ingredients
Chicken Breasts: The browning and searing of the chicken form a golden crust on its outside while sealing its inside, ensuring the juiciest possible moisture for richly flavored tender chicken meat.
Fresh Asparagus: Asparagus provide an earthy freshness in direct contrast to the lushness of the potatoes and cream sauce.
Bacon: The smokey, crispy element of cooked bacon pairs perfectly with the creamy and cheesy layers.
Potatoes: The chopped cubed potatoes form a hearty base to soak up all of the creamy sauce once baked.
Heavy Cream and Chicken Broth: Cream and chicken broth serve as the savory base for the lush sauce that marries all ingredients together.
Sharp Cheddar Cheese: Melted cheddar on top creates the additionaly gooey, savory appeal of this dish.
Thyme and Paprika: Fresh Thyme and paprika add subtle flavors of herbs and smoky aroma to the creamy sauce that bind the flavors.
Garlic and Onion: Sauteed garlic and onion inject depth to the aroma of the chicken and accompany it with the luxurious flavors around it.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
Green Salad: Serve your Asparagus & Bacon Chicken Potato Casserole along with a simple green salad with a light vinaigrette for a great contrast.
Crusty bread: Regularly served with warm, crusty slices of bread to absorb the creamy sauce entirely.
Vegetable Side: Recommended for steamed broccolis or roasted Brussels sprouts to add a more veggie twist to the food.
Wine Pairing: A clean, crisp Chardonnay or Sauvignon Blanc will balance the richness of the casserole.
Storage Tips
Refrigerate: Be sure to seal up these goodies tightly in the refrigerator no more than 3 days, for leftovers.
Reheat: Warm individual portions in the microwave or heat up the entire casserole in a 350°F oven until heated through.
Freeze: Assemble the casserole without baking first. Then, wrap it, in plastic wrap and foil, and put it in the freezer for not more than three months. Thaw in the refrigerator overnight before baking.
Variations
Vegetarian Option: To make it vegetarian, replace the chicken with mushrooms or tofu, and swap the bacon for smoked paprika or veggie bacon bits.
With Different Cheese: While cheddar cheese is a lovely flavor, use mozzarella, gruyère, sheep cheese, or Monterey Jack if you are in the mood for something different.
Maybe a Little Spicy: Add a bit of red pepper flakes or chopped jalapeños to give the cream sauce a bit of kick.
Sweet Potatoes: Sweeten it up a little with sweet potatoes instead of the regular tapule.
Herbs in the Dish: Try a fresh infusion with a fresh sprig of rosemary or parsley.
Conclusion
This Asparagus & Bacon Chicken Potato Casserole defines comfort food: salty, rich, and containing lots of yumminess that leaves everyone wanting satisfied. It’s a very liberal dish that can serve well in a small family meal or may be appropriate for a party. Cook it tonight, see how enjoyable it is to make, and allow this baby to see its turn in your regular table 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.
