This is a recipe I threw together out of ingredients I wanted to use up in my pantry. If I must say so it was fantastic. The family loved it. Whats not to love with the use of bacon?...that is what set this dish off...I placed it on the top to bake, so as to stay crunchy. You may add it into the casserole if that's what you prefer.
You may opt to halve the recipe as it makes a very full baking dish. Easily could feed 8 people.
Spray a 9 x 13 baking dish with cooking spray, set aside.
Cook and drain your pasta. Set aside.
2In a large skillet fry your bacon crisp, remove to a paper towel to drain.
3Save about 4 tablespoons of bacon grease, and brown your seasoned chicken in the same skillet till juices no longer run pink.
4In another large skillet or you can use the same one as chicken, once removed. Brown your onions and garlic with the olive oil. Till tender.
5Next, add your tomatoes and cream, bring to a slow boil for 3 minutes. Reduce heat and simmer for a few minutes until begins to thicken some. Stir in the cream cheese and half the mozzarella cheese until thoroughly blended. Add the chicken to the sauce.
6In the dutch oven I boiled my pasta in; add the pan of sauce to the pasta, and stir till evenly coated.
Spread the pasta into the baking dish. sprinkle with remaining mozzarella.
Then top cheese with oregano. And finally top with bacon.
7Place the dish into the oven, and bake for approx 40 - 45 minutes or until bubbly. I then placed under a broiler to brown a bit more ( do not have to ).
Let the pasta set for 5 minutes before serving. I served the pasta with buttered Vienna bread.