1 pound boneless chicken breasts, diced

6 bacon slices, cooked and crumbled

4 medium russet potatoes, peeled and sliced

2 cups sharp cheddar cheese, divided

1/2 cup heavy cream

1 teaspoon granulated sugar

2 teaspoons fresh thyme, chopped

1 tablespoon rosemary leaves, chopped

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

3 tablespoons unsalted butter, cubed

Preheat oven to 350°F. Spray a 3-quart casserole dish with cooking spray.

Whisk sugar into heavy cream in a small bowl. Stir in thyme, rosemary, garlic powder, salt, and pepper. Set aside.

Combine chicken and potatoes in a prepared baking dish. Top with crumbled bacon and 1 cup of cheese. Pour seasoned cream over the casserole. Dot with butter.

Cover with aluminum foil. Bake in preheated oven for 1 hour. Uncover. Sprinkle with the remaining 1 cup of cheese. Bake 15 to 20 until the cheese melts and the casserole is bubbly. Garnish with fresh herbs if desired.