Real Recipes From Real Home Cooks ®

bacon and chicken take a bow

(1 rating)
Recipe by
Allison Starnes Tilley
Fort Worth, TX

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

(1 rating)
prep time 15 Min
cook time 30 Min

Ingredients For bacon and chicken take a bow

  • 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
    rotel tomatoes, drained and rinsed
  • 2 Tbsp
    dry ranch dressing & seasoning mix
  • 15 oz
    jar bertolli alfredo sauce
  • 2 c
    shredded pepper jack cheese

How To Make bacon and chicken take a bow

  • 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.

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