Asparagus & Bacon Chicken Potato Casserole

Asparagus & Francis Bacon Chicken Potato Casserole is a hearty and comforting dish, bridging the hole between rustic domestic cooking and the sophistication of a well-balanced meal. While casserole dishes hail from a number origins, they historically structure a considerable section of American Midwestern cuisine, the place the integration of meats, vegetables, and starches create a one-dish marvel best for the busy town dweller searching to deliver a style of domestic to their city kitchen. This dish, with its layers of taste and texture, is a social gathering of spring asparagus and the timeless attraction of bacon and chicken, making it an amazing preference for household dinners or as a show-stopping potluck contribution.

INGREDIENTS

•  four boneless, skinless hen breasts
•  1 lb clean asparagus, trimmed and reduce into 1-inch pieces
•  6 slices of bacon, chopped
•  three cups of diced potatoes (about 1/2-inch cubes)
•  1 medium onion, diced
•  two cloves garlic, minced
•  1 cup heavy cream
•  1 cup rooster broth
•  1 teaspoon sparkling thyme leaves
•  half teaspoon paprika
•  1 cup shredded sharp cheddar cheese
•  Salt and freshly floor black pepper to taste
•  two tablespoons olive oil

INSTRUCTIONS

1. Preheat the oven to 375°F (190°C) and gently grease a 9×13 inch baking dish.
2. In a massive skillet over medium heat, prepare dinner the bacon till 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 till softened. Add the garlic and cook dinner for every other minute till fragrant.
4. Push the onion and garlic to the side, make bigger the warmness to medium-high, and add the poultry breasts to the skillet. Season them with salt, pepper, and paprika. Sear every aspect for 3-4 minutes till golden brown.
5. Remove the poultry from the skillet and slice it into strips. In the equal skillet, combine the diced potatoes and prepare dinner for about 5 minutes till they begin to soften.
6. Layer half of of the potatoes into the organized baking dish. Top with the seared rooster strips, cooked bacon, and then the asparagus pieces.
7. Combine the heavy cream, fowl broth, and thyme in a bowl, then pour the combination over the components in the baking dish.
8. Sprinkle with shredded cheese and bake uncovered for 25-30 minutes till the cheese is bubbly and the pinnacle is golden brown.
9. Let the casserole relaxation for about 5 minutes earlier than serving to enable the sauce to thicken slightly.

– To make this dish vegetarian-friendly, miss the bacon and chicken, and replacement with a can of drained and rinsed white beans or chickpeas.
– Feel free to combine in different herbs such as rosemary or oregano for a specific taste profile.
– If you prefer to add a little crunch, sprinkle the pinnacle with a combination of breadcrumbs and Parmesan cheese 10 minutes earlier than the quit of baking.
– To make this dish in advance of time, collect the casserole, cover, and refrigerate. Add an more 10-15 minutes to the baking time when you are geared up to prepare dinner it.

Enjoy.

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