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Chicken Potato Casserole with Bacon and Asparagus


Chicken Potato Casserole with Bacon and Asparagus – 4 skinless, boneless breasts of chicken


The best of home cooking meets the refined elegance of fine dining in this chicken and potato

casserole with asparagus and bacon. Stew has many roots, but it has a long presence in American

Midwestern cuisine. The combination of meat, vegetables and grains makes this a miracle that only a

city person can make at home. This hearty and delicious dish is perfect for family gatherings or as a


fabulous appetizer; because

celebrates spring asparagus and is a favorite with bacon and chicken.

A refreshing green salad goes well with this delicious casserole and helps balance the richness of the

dish. Serving cold tzatziki or vinegar sauce will make a difference. For those who enjoy good wine, a

glass of smooth Chardonnay or Pinot Noir can take any meal to the next level.




1 pound fresh asparagus, peeled and cut into 1-inch pieces; 6 slices of bacon; 3 cups roasted potatoes

(about 1/2 inch) large onion, finely chopped 2 cloves garlic;



1. Grease a 9×13 pan and preheat the oven to 375°F or 190°C


2. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the pan

and let it drain on kitchen paper.

3. Fry the chopped onion in a pan until smooth. Sauté the garlic for a minute or until it begins to

release its aroma.

Step 4: Set the garlic and onions aside, increase the heat to medium and add the chicken breasts. Add


red chili powder, salt and pepper to taste. Fry for three to four minutes on each side to get a nice

brown crust.

After removing the chicken from the pan, cut it into pieces. Add the mashed potatoes and fry in the

same pan for about 5 minutes or until tender.

Place half of the potatoes in the baking dish you prepared before. Place asparagus on top, then bacon

and chicken strips. After combining in the bowl, pour heavy oil, chicken stock and broth over the

cooking ingredients.

8. Cover and bake for 25-30 minutes or until the cheese is bubbly and the top is golden brown.

Sprinkle with cheese.


9. If you let the dish sit for about 5 minutes before serving, the sauce will thicken even more.

To make this recipe vegetarian, you can use washed and dried chickpeas or garbanzo beans instead of

bacon and chicken. Here are some variations and tips: – Try combining it with thyme or rosemary for a

change of pace.

– Ten minutes before the end of the baking time, sprinkle a mixture of bread and Parmesan cheese on

top for extra flavor.

– If you decide to make this ahead of time, you can make a casserole ahead of time, cover it, and

refrigerate it. When you’re ready to cook, add another ten to fifteen minutes.

Perfect for home cooks of all levels, this Chicken and Potato Casserole with Asparagus and Bacon

combines simplicity and complexity for a delicious, comforting meal that will bring back fond

memories. Enjoy this medley of flavors and culinary masterpieces of the Midwest.

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