Directions:
- Preheat Oven: Preheat to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook Bacon: In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels, leaving grease in the skillet.
- Sauté Onion and Garlic: Add onion to the skillet and sauté until softened. Stir in garlic for another minute.
- Sear Chicken: Push onion and garlic to the side, increase heat, and add chicken. Season with salt, pepper, and paprika. Sear until golden brown on both sides (3-4 minutes).
- Slice Chicken: Remove chicken, slice into strips, and set aside. In the same skillet, add potatoes and cook for about 5 minutes until slightly softened.
- Layer Ingredients: Layer half the potatoes in the baking dish. Top with chicken strips, bacon, and asparagus.
- Mix Sauce: In a bowl, combine heavy cream, chicken broth, and thyme. Pour over the layered ingredients.
- Top and Bake: Sprinkle with cheese and bake uncovered for 25-30 minutes until bubbly and golden.
- Rest Before Serving: Let the casserole rest for 5 minutes before serving to thicken the sauce.
Variations & Tips:
- Vegetarian Option: Omit bacon and chicken; use drained white beans or chickpeas instead.
- Herb Variations: Mix in rosemary or oregano for different flavors.
- Crunchy Topping: Add breadcrumbs and Parmesan cheese for extra crunch 10 minutes before baking.
- Make Ahead: Assemble in advance, refrigerate, and add 10-15 minutes to baking time.
Enjoy this comforting dish that brings a taste of home to your table!
