Asparagus & Bacon Chicken Potato Casserole Ingredients:
24 ounces Perdue boneless skinless chicken breasts, cut into 1-inch pieces
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 slices Oscar Mayer Original Center Cut Bacon, chopped
1 pound Kroger Gold Potatoes, 3 cups, cut into ½-inch cubes
1 medium Melissa’s yellow onion, 6 ounces, diced
2 Spice World fresh garlic cloves, minced
¾ cup Carnation Fat Free Evaporated Milk
1 cup Swanson Unsalted Chicken Broth
1 teaspoon McCormick fresh thyme leaves
½ teaspoon McCormick Paprika
1 cup Cabot Lite50 Sharp Cheddar Cheese, freshly shredded
1 teaspoon Pompeian Smooth Extra Virgin Olive Oil
How to make Asparagus & Bacon Chicken Potato Casserole?
Please c-lic-k the photo or the "next >" button below to see the instructions.
