Set your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Cook the chopped bacon in a large skillet over medium heat until it turns crisp, then transfer it onto paper towels to drain, keeping the bacon fat in the pan.
Add the diced onion to the skillet and cook until it softens, then stir in the minced garlic and cook for an additional minute.
Push the onion and garlic aside, raise the heat to medium-high, and add the chicken breasts seasoned with salt, pepper, and paprika. Brown each side for 3 to 4 minutes.
Take the chicken off the skillet and slice it into strips. Add the diced potatoes to the skillet and cook them for about 5 minutes until they begin to soften.
Place half of the potatoes at the bottom of your prepared dish, then layer on the chicken strips, crispy bacon, and asparagus pieces.
Whisk together the heavy cream, chicken broth, and thyme, then pour this evenly over all the ingredients in the baking dish.
Sprinkle the shredded cheddar cheese on top and bake uncovered for 25 to 30 minutes until the cheese is melted and golden.
Allow the casserole to sit for 5 minutes before serving so the sauce can thicken a bit.
