Imagine your family gathered around the dinner table, eagerly awaiting a steaming, hearty dish that just screams comfort food. That's where this cheesy asparagus chicken hobo casserole comes into play. Rooted in the simplicity and resourcefulness of classic 'hobo packs,' this casserole version marries the ease of one-dish meals with a touch of elegance thanks to the asparagus. It's a fantastic choice for busy weeknights or when you have that last bunch of asparagus lying around.

This casserole is quite rich and hearty on its own, but I love to serve it alongside a crisp, green salad to add a fresh contrast. A light vinaigrette dressing works wonders. For those who like a bit more starch, a side of garlic bread or fluffy dinner rolls rounds out the meal beautifully.

Servings: 6

4 chicken breasts, diced
1 bunch of asparagus, trimmed and cut into pieces
1 onion, diced
2 cloves garlic, minced
1 cup of heavy cream
2 cups shredded cheddar cheese
1 teaspoon of thyme
1 teaspoon of rosemary
Salt and pepper to taste
1 tablespoon olive oil
2 cups cooked rice (optional)

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they are soft and fragrant.

3. Add the diced chicken to the skillet, season with thyme, rosemary, salt, and pepper, and cook until the chicken is browned and nearly cooked through.

4. Mix in the asparagus pieces, and pour in the heavy cream, letting everything simmer gently for about 5 minutes until the asparagus is tender.

5. If using rice, spread the cooked rice evenly in a greased 9x13 inch baking dish. If not, just use the greased dish.

6. Pour the chicken and asparagus mixture over the rice, if using, or directly into the greased dish. Cover everything evenly with the shredded cheddar cheese.

7. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.

8. Let the casserole sit for a few minutes before serving to set the delicious flavors together.

For a bit of a crunch, sprinkle a mixture of breadcrumbs and parmesan cheese on top before baking. If you're catering to picky eaters or those preferring a lighter version, substitute the heavy cream with a blend of chicken broth and low-fat milk. Also, feel free to toss some sliced mushrooms into the skillet when cooking the chicken for an earthy flavor boost.

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