The rustic charm of home cooking meets the refined elegance of a well-balanced dinner in this satisfying Asparagus & Bacon Chicken Potato Casserole. Cauliflower has several roots, but it has long been a staple of American Midwestern cooking. The combination of meat, veggies, and grains makes it a one-dish miracle that even the busiest city residents can make at home. This multi-textured and flavorful meal is perfect for family gatherings or as a show-stopping addition to a potluck since it celebrates spring asparagus and the ever-popular combination of bacon and chicken.
A refreshing green salad would go wonderfully with this savory casserole, helping to balance off the dish’s richness. A serving of chilled tzatziki or a vinegar dressing would provide a tart contrast. For those who appreciate fine wine, a crisp glass of Chardonnay or a delicate Pinot Noir can take any dish to the next level.
Chicken Potato Casserole with Bacon and Asparagus – 4 skinless, boneless breasts of chicken
Ingredients:
For the Casserole:
- 6 English muffins, split and cut into cubes
- 8 slices Canadian bacon or ham, chopped
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 tablespoon chopped fresh chives (optional)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Pinch of salt
Instructions:
For the Casserole (to be prepared the night before):
- Grease a 9×13-inch baking dish. Arrange the cubed English muffins in the baking dish, then scatter the chopped Canadian bacon or ham over the top.
- In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika until well combined.
- Pour the egg mixture evenly over the English muffins and Canadian bacon in the baking dish. Cover the dish with plastic wrap and refrigerate overnight.
For the Hollandaise Sauce:
- In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
- Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture begins to thicken, about 2-3 minutes.
- Slowly drizzle in the melted butter while continuing to whisk until the sauce is thickened and smooth.
- Remove the bowl from the heat and season the Hollandaise sauce with cayenne pepper and salt. Keep warm until ready to serve.
To Finish:
- Preheat your oven to 375°F (190°C).
- Remove the casserole dish from the refrigerator and uncover it. Let it sit at room temperature while the oven preheats.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Once baked, remove the casserole from the oven and let it cool for a few minutes.
- Drizzle the warm Hollandaise sauce over the top of the casserole. Sprinkle with chopped chives, if desired.
- Slice the casserole into squares and serve hot.
Enjoy your Overnight Eggs Benedict Casserole with Creamy Hollandaise Sauce, a perfect dish for brunch or breakfast gatherings!
___________________________________________________for more recipes click here