When my daughter-in-law brought out this incredible dish, I thought, “I have to get the recipe immediately!”

Asparagus, Bacon & Chicken Potato Casserole

This hearty casserole brings together everything you love about a traditional Sunday roast—juicy chicken, smoky bacon, tender vegetables, and creamy potatoes—baked into one cozy, satisfying dish. A thyme-infused cream sauce ties it all together for rich, comforting flavor in every bite.

Ingredients

Chicken & Veggies

• 4 boneless, skinless chicken breasts
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 6 slices bacon, chopped
• 3 cups potatoes, diced into ½-inch cubes
• 1 medium onion, diced
• 2 garlic cloves, minced

Creamy Sauce & Seasoning

• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• ½ teaspoon paprika
• Salt and black pepper, to taste

Instructions

1. Cook the Bacon & Prep the Pan
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, keeping the bacon fat in the skillet.

2. Sauté Aromatics & Brown the Chicken
Add the diced onion to the skillet and cook until softened. Stir in the garlic and cook for about 1 minute. Push the onions aside, season the chicken with salt, pepper, and paprika, and sear for 3–4 minutes per side until golden. Remove chicken and slice into strips.

3. Par-Cook the Potatoes
Add the diced potatoes to the same skillet and cook for about 5 minutes, just until they begin to soften.

4. Layer the Casserole
Spread half of the potatoes evenly in the baking dish. Top with the sliced chicken, cooked bacon, and asparagus. Finish with the remaining potatoes.

5. Add the Cream Sauce & Cheese
In a bowl, whisk together the heavy cream, chicken broth, and thyme. Pour evenly over the casserole, then sprinkle the shredded cheddar cheese on top.

6. Bake & Rest
Bake uncovered for 25–30 minutes, until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving so the sauce thickens beautifully.