Ingredients:
1 bunch of asparagus, trimmed and cut into bite-sized pieces
4 potatoes, peeled and diced
1 head of cauliflower, cut into florets
1 onion, diced
3 cloves of garlic, minced
4 boneless, skinless chicken breasts
6 slices of bacon, chopped
1 cup of chicken broth
1 cup of heavy cream
1 cup of shredded cheddar cheese
2 tablespoons of olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat your oven to 375°F (190°C) and grease a large baking dish.
In a skillet, cook the chopped bacon until crispy. Remove from the skillet and set aside, leaving the bacon fat in the pan.
Season the chicken breasts with salt and pepper, then add them to the skillet with the bacon fat. Cook until browned on both sides, then remove from the skillet and set aside.
In the same skillet, add the olive oil, onion, and garlic. Cook until softened and fragrant.
Add the diced potatoes and cauliflower florets to the skillet. Cook for about 5 minutes, stirring occasionally.
Pour in the chicken broth and heavy cream. Bring to a simmer and cook until the potatoes and cauliflower are tender.
Stir in the cooked bacon and asparagus pieces. Cook for an additional 2-3 minutes.
Slice the cooked chicken breasts into bite-sized pieces and add them to the skillet.
Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese on top
Indulge in the ultimate comfort food meets elegance with our Springtime Bliss: Asparagus, Bacon, and Chicken Potato Bake. This hearty casserole combines tender chicken, crispy bacon, fresh asparagus, and creamy cauliflower with a cheesy finish. Perfect for family dinners or potluck gatherings, it’s a celebration of spring flavors and wholesome ingredients in every bite.