Asparagus & Bacon Chicken Potato Casserole Directions:
Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, leaving the bacon grease in the skillet.
Add the chopped onion to the skillet and sauté until softened. Add the garlic and cook for another minute until fragrant.
Push the onion and garlic to the side, increase the heat to medium-high, and add the chicken breasts to the skillet. Season them with salt, pepper, and paprika. Sear each side for 3-4 minutes until golden brown.
Remove the chicken from the skillet and slice it into strips. In the same skillet, combine the diced potatoes and cook for about 5 minutes until they start to soften.
Layer half of the potatoes into the prepared baking dish. Top with the seared chicken strips, cooked bacon, and then the asparagus pieces.
Combine the heavy cream, chicken broth, and thyme in a bowl, then pour the mixture over the ingredients in the baking dish.
Sprinkle with shredded cheese and bake uncovered for 25-30 minutes until the cheese is bubbly and the top is golden brown.
Let the casserole rest for about 5 minutes before serving to allow the sauce to thicken slightly.
Here's a general breakdown of things that can affect WW scores:
Chicken: Skinless, boneless chicken breasts will have lower scores than drumsticks or chicken with skin.
Potatoes: Starchy vegetables like potatoes score higher than non-starchy vegetables like asparagus.
Cheese: Points will be added if the recipe uses cheese sauce or cheesy sauce.
Bacon: Bacon is a highly rated ingredient due to its fat content.
Cooking Method: Baking or roasting is generally a lower-end method than frying.
I await your comments! Enjoy!
