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Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate.
Sauté the onion in the remaining bacon grease until softened. Add garlic and cook 1 more minute.
Push onion and garlic to the side. Increase heat to medium-high, add chicken breasts, and season with salt, pepper, and paprika. Sear each side 3–4 minutes until golden.
Remove chicken from skillet and slice into strips.
In the same skillet, add diced potatoes and cook about 5 minutes until they start to soften.
Layer half of the potatoes in the baking dish. Top with chicken strips, bacon, and asparagus.
In a bowl, combine heavy cream, chicken broth, and thyme. Pour over casserole.
Sprinkle with cheddar cheese. Bake uncovered for 25–30 minutes, until cheese is bubbly and golden.
Let rest for 5 minutes before serving.
Variations & Tips
Vegetarian version: Omit bacon and chicken; use white beans or chickpeas instead.
Flavor variation: Add herbs like rosemary or oregano.
Crunchy topping: Sprinkle breadcrumbs + Parmesan 10 minutes before baking ends.
Make-ahead: Assemble and refrigerate. Add 10–15 minutes to baking time when cooking from cold.
Serving Suggestions
Pair with a light green salad and tangy vinaigrette.
A dollop of tzatziki adds a cool contrast.
Wine pairing: chilled Chardonnay or light-bodied Pinot Noir.
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