Category: main
Yield: 4 servings
Calories/serving: 500
Preparation time: 45 minutes
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Ingredients
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 russet potatoes, peeled and sliced
- 1 cup half and half cream
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
Directions
Preheat the oven to 375°F (190°C).
Heat olive oil in a pan over medium heat on the stove.
Add diced onions and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another minute.
Add the diced chicken breasts to the pan and cook until browned on all sides, about 7 minutes.
Add the asparagus pieces to the pan and cook until tender, about 3 minutes.
In a baking dish, layer the sliced potatoes evenly.
In a separate bowl, mix half and half cream, salt, black pepper, paprika, and dried rosemary.
Pour the cream mixture over the potatoes in the baking dish.
Top the potatoes evenly with the chicken and asparagus mixture.
Sprinkle shredded cheddar cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for a few minutes before serving.
Ingredients
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 russet potatoes, peeled and sliced
- 1 cup half and half cream
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
Category: main
Yield: 4 servings
Calories/serving: 500
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F (190°C).
Heat olive oil in a pan over medium heat on the stove.
Add diced onions and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another minute.
Add the diced chicken breasts to the pan and cook until browned on all sides, about 7 minutes.
Add the asparagus pieces to the pan and cook until tender, about 3 minutes.
In a baking dish, layer the sliced potatoes evenly.
In a separate bowl, mix half and half cream, salt, black pepper, paprika, and dried rosemary.
Pour the cream mixture over the potatoes in the baking dish.
Top the potatoes evenly with the chicken and asparagus mixture.
Sprinkle shredded cheddar cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for a few minutes before serving.
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