Asparagus & Bacon Chicken Potato Casserole Directions:
Preheat the oven to 375°F.
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Cook the bacon in a large skillet over medium heat until crisp.
Transfer the bacon to a plate and discard the rendered fat.
Heat the olive oil in the same skillet over medium heat.
Cook the onion for 3 minutes, until slightly softened.
Add the garlic and cook for 30 seconds.
Add the chicken, paprika, ½ teaspoon Diamond Crystal kosher salt, and ¼ teaspoon McCormick ground black pepper.
Cook for 3 to 4 minutes, until the chicken is lightly browned but not fully cooked.
Whisk the evaporated milk, chicken broth, and thyme together.
Spread the potatoes evenly in the prepared baking dish.
Top with the chicken and onion mixture.
Pour the milk mixture evenly over the casserole.
Cover tightly with aluminum foil.
Bake for 30 minutes.
Stir in the asparagus and cover again.
Bake for 10 minutes.
Remove the foil and sprinkle the cheddar and cooked bacon evenly over the top.
Bake uncovered for 10 to 15 minutes, until the potatoes are fork-tender, the cheese is bubbling, and the chicken reaches 165°F.
Rest for 5 minutes before serving.
WW Points Calculation:
Oscar Mayer Original Center Cut Bacon: 4.00 points
Carnation Fat Free Evaporated Milk: 6.00 points
Cabot Lite50 Sharp Cheddar Cheese: 8.00 points
Pompeian Smooth Extra Virgin Olive Oil: 1.00 point
Points Information:
Total Points: 19.00 points
Servings: 6 servings / about 1½ cups each portion
Points per serving: 3.17 points
Nutrition Information:
Calories: 298
Protein: 37.9 g
Carbohydrates: 22.8 g
Fat: 6.4 g
Fiber: 3.8 g
Sugar: 6.2 g
Sodium: 410 mg
I'm waiting for your comments! Enjoy!
