Chicken Pasta Casserole With Cheddar Cheese and Bacon Recipe
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Ingredients
- 8 ounces mini penne pasta or elbow macaroni
- 6 to 8 slices bacon
- 2 tablespoons butter
- 1 pound chicken breasts or chicken tenders (cut in 1-inch pieces)
- 4 green onions (sliced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup chicken broth or more milk
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried leaf thyme
- 8 ounces cheddar cheese (shredded)
- 4 ounces American cheese (shreds or chopped)
- 1 cup frozen peas (thawed)
- 1 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- 1
Gather the ingredients.
- 2
Cook the pasta in boiling salted water following package directions.
- 3
Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350 F.
- 4
In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble.
- 5
Pour off the grease in the skillet, leaving about 1 or 2 teaspoons. Add 2 tablespoons of butter to the skillet and cook the chicken over medium-low heat until cooked through.
- 6
Add green onions and cook for 1 minute longer.
- 7
Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened.
- 8
Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon.
- 9
Spoon into the prepared baking dish along with the cooked pasta.
- 10
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole.
- 11
Bake for 25 to 30 minutes, until the topping is browned and casserole is bubbly.
