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Bacon Chicken Casserole

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Ingredients

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  • 4 cups uncooked bow-tie pasta (8 ounces)
  • 1 box (9 oz) frozen baby sweet peas
  • 6 slices bacon
  • 1 large sweet onion (chopped about 1 cup)
  • 8 ounces package sliced fresh mushrooms
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 jars Alfredo pasta sauce (15 oz each)
  • 1 cup Parmesan cheese

Instructions

  1. Preheat oven to 350F
  2. Cook pasta according to package directions. During the last 3 minutes of cooking add the peas and cook until pasta is done; drain and set aside.
  3. In a large skillet cook bacon until crispy. Place on paper towels to drain, and then crumble; set aside.
  4. In the same skillet using the bacon drippings cook onion and mushrooms until tender. Add the mixture to the pasta and then mix in ½ cup Parmesan cheese, add the chicken and Alfredo sauce.
  5. Place the mixture in a 13 x 9 casserole dish lightly sprayed with cooking spray, top with the bacon and the other ½ cup of Parmesan cheese.
  6. Bake for 20 minutes or until bubbly and cheese starts to brown.

Find it online: https://cullyskitchen.com/bacon-chicken-casserole/