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So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’

Ingredients:

1 pound of fresh asparagus, peeled and sliced into 1-inch pieces; 6 chopped slices of bacon; 3 cups of diced potatoes (approximately 1/2-inch cubes) 1 big onion, diced 2 minced cloves of garlic;

– 2 tablespoons of olive oil – 1 cup of heavy cream – 1 cup of chicken broth – 1 teaspoon of fresh thyme leaves – 1/2 teaspoon of paprika – 1 cup of shredded strong cheddar cheese – Salt and freshly ground black pepper to taste

How to Follow

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PREPARATION:

1. Grease a 9×13 inch baking dish and set the oven to 375°F, which is 190°C.

2. Fry the bacon until it’s crispy in a big pan set over medium heat. Remove bacon from pan and set aside to drain on a paper towel-lined dish.

3. Saute the chopped onion in the pan until it becomes tender. Sauté the garlic for one more minute, or until it begins to release its aroma.

Step4: Set aside the garlic and onion, raise the heat to medium-high, and throw in the chicken breasts. Add paprika, pepper, and salt to taste. Get a beautiful brown crust by searing both sides for three to four minutes.

Cut the chicken into strips after taking it out of the pan. Toss in the diced potatoes and simmer in the same pan for approximately 5 minutes, or until they begin to soften.

In the baking dish that you made before, layer half of the potatoes. Arrange the asparagus spears on top, followed by the bacon and seared chicken strips.

Pour the heavy cream, chicken stock, and thyme combination over the ingredients in the baking dish after combining them in a basin.

8. Cover and bake for 25-30 minutes, or until the cheese is bubbling and the top turns golden brown. Sprinkle with shredded cheese.

9. The sauce will thicken significantly if you let the dish sit for approximately 5 minutes before serving.

In place of the bacon and chicken, you may use a can of washed and drained white beans or chickpeas to make this recipe vegetarian-friendly. Here are some variations and tips: – For a change of pace, try combining it with some oregano or rosemary.

– A Ten minutes before the baking time is up, sprinkle the top with a combination of breadcrumbs and Parmesan cheese for an extra crunch.

– A The casserole may be assembled, covered, and chilled in advance if you choose to make it ahead of time. When you’re almost ready to bake it, add another ten to fifteen minutes.

Perfect for home cooks of all skill levels, this Asparagus & Bacon Chicken Potato Casserole combines simplicity and complexity for a hearty, comforting dinner that will bring back fond memories. Soak in this fusion of Midwestern sensibilities and a dash of culinary artistry.

Enjoy !

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