1. Preheat Oven: Set your oven to 375°F and lightly grease a 9×13-inch baking dish.

2. Crisp Bacon: In a large skillet over medium-high heat, cook the chopped bacon until crispy (about 6-8 minutes). Transfer to a paper towel-lined plate to drain, leaving the bacon grease in the skillet.

3. Sauté Onion & Garlic: Add the diced onion to the bacon grease and sauté for about 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Remove the skillet from heat and set aside.

4. Sear Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. In the same skillet, add a bit of olive oil if needed and sear the chicken for about 3 minutes per side until golden brown (but not cooked through).

5. Make Cream Sauce: In the skillet, combine the heavy cream and chicken broth. Whisk in the thyme and paprika. Simmer for 2-3 minutes until slightly thickened.

6. Assemble Casserole: Layer half of the diced potatoes in the prepared baking dish and season with salt and pepper. Add the asparagus pieces and half the cooked bacon. Place the seared chicken breasts on top. Pour the cream sauce over everything. Then add the remaining potatoes and remaining bacon.

7. Add Cheese & Bake: Sprinkle the shredded cheddar cheese evenly over the top. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden brown and the potatoes are tender.

8. Rest & Serve: Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly. Slice and serve hot for a comforting and delicious meal.