Bacon And Chicken Take A Bow Recipe

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BACON AND CHICKEN TAKE A BOW

Allison Starnes Tilley

By
@raps

Not only is this dish delicious, it also looks beautiful. Great dish to serve when having company.


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Prep:

15 Min

Cook:

30 Min

Ingredients

1 lb
box of barilla piccolini mini farfalle (bowtie pasta)
1 lb
bacon, cooked and cut into bite-sized pieces
1
whole roasted chicken (store-bought, boned/skinned; or chicken prepped as liked), cut into small pieces
1/2
lg. onion, diced
3/4 c
fresh mushrooms, cleaned and sliced
1 can(s)
rotel tomatoes, drained and rinsed
2 Tbsp
dry ranch dressing & seasoning mix
15 oz
jar bertolli alfredo sauce
2 c
shredded pepper jack cheese

Directions Step-By-Step

1
Preheat oven to 350°. Prepare pasta according to package directions. In large skillet, cook bacon till done. Remove and drain all but about 2 tbsp. bacon grease. Add onions and mushrooms—cook till onions soften. Add Rotel, chicken and bacon. Mix this with the cooked pasta; add jar of alfredo sauce and the dry ranch mix. Pour into greased 13×9 baking dish and bake for 20 min. Remove from oven and top w/cheese. Bake 10 min. more. Remove from oven and stir cheese into casserole; serve.

About this Recipe

Course/Dish: Chicken, Pasta