Chicken Potato Casserole with Bacon and Asparagus

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; it 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.

Ingredients:

• 1 pound fresh asparagus, peeled and cut into 1-inch pieces
• 6 slices of bacon
• 3 cups roasted potatoes (about 1/2 inch)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 skinless, boneless chicken breasts
• Red chili powder, salt, and pepper to taste
• Heavy cream
• Chicken stock
• Shredded cheese (optional, for topping)

Instructions:

1. Grease a 9×13 inch pan and preheat the oven to 375°F (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 the same pan until soft. Sauté the garlic for a minute or until it begins to release its aroma.
4. Set the garlic and onions aside, increase the heat to medium, and add the chicken breasts. Season with red chili powder, salt, and pepper to taste. Fry for three to four minutes on each side to get a nice brown crust.
5. After removing the chicken from the pan, cut it into pieces. Add the roasted potatoes and fry in the same pan for about 5 minutes or until tender.
6. Place half of the potatoes in the prepared baking dish. Place asparagus on top, then add bacon and chicken strips. Combine in a bowl, then pour heavy cream, chicken stock, and broth over the ingredients.
7. Cover and bake for 25-30 minutes or until the cheese is bubbly and the top is golden brown. Sprinkle with cheese if desired.
8. Let the dish sit for about 5 minutes before serving; the sauce will thicken even more.

Variations and Tips:

• To make this recipe vegetarian, use washed and dried chickpeas or garbanzo beans instead of bacon and chicken.
• Try combining 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 making ahead of time, cover the casserole and refrigerate. When ready to cook, add an additional ten to fifteen minutes to the baking time.

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.