Asparagus & Bacon Chicken Potato Casserole

Asparagus & Bacon Chicken Potato Casserole is a hearty and comforting dish, bridging the gap between rustic home cooking and the sophistication of a well-balanced meal. While casserole dishes hail from various origins, they traditionally form a significant part of American Midwestern cuisine, where the integration of meats, vegetables, and starches create a one-dish wonder perfect for the busy city dweller looking to bring a taste of home to their urban kitchen. This dish, with its layers of flavor and texture, is a celebration of spring asparagus and the timeless appeal of bacon and chicken, making it an excellent choice for family dinners or as a show-stopping potluck contribution.

This savory casserole is best complemented with a light, crisp green salad to cut through the richness. A tangy vinaigrette dressing or a dollop of cool tzatziki on the side would bring a refreshing contrast. For wine enthusiasts, a glass of chilled Chardonnay or a light-bodied Pinot Noir can elevate the meal to new culinary heights.


– 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


1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, leaving the bacon grease in the skillet.

3. Add the chopped onion to the skillet and sauté until softened. Add the garlic and cook for another minute until fragrant.

4. Push the onion and garlic to the side, increase the heat to medium-high, and add the chicken breasts to the skillet. Season them with salt, pepper, and paprika. Sear each side for 3-4 minutes until golden brown.

5. Remove the chicken from the skillet and slice it into strips. In the same skillet, combine the diced potatoes and cook for about 5 minutes until they start to soften.

6. Layer half of the potatoes into the prepared baking dish. Top with the seared chicken strips, cooked bacon, and then the asparagus pieces.

7. Combine the heavy cream, chicken broth, and thyme in a bowl, then pour the mixture over the ingredients in the baking dish.

8. Sprinkle with shredded cheese and bake uncovered for 25-30 minutes until the cheese is bubbly and the top is golden brown.

9. Let the casserole rest for about 5 minutes before serving to allow the sauce to thicken slightly.

Variations & Tips

– To make this dish vegetarian-friendly, omit the bacon and chicken, and substitute with a can of drained and rinsed white beans or chickpeas.
– Feel free to mix in other herbs such as rosemary or oregano for a different flavor profile.
– If you want to add a little crunch, sprinkle the top with a mixture of breadcrumbs and Parmesan cheese 10 minutes before the end of baking.
– To make this dish ahead of time, assemble the casserole, cover, and refrigerate. Add an extra 10-15 minutes to the baking time when you’re ready to cook it.

Whether you’re a kitchen novice or a seasoned home chef, this Asparagus & Bacon Chicken Potato Casserole offers both ease and complexity, ensuring a warm and satisfying meal that’s sure to invoke feelings of comfort and nostalgia. Enjoy this blend of Midwestern sensibility with a touch of culinary flair.

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