Real Recipes From Real Home Cooks ®

baked chicken, bacon and macaroni casserole

(1 rating)
Recipe by
Carol Perricone
Massapequa Park, NY

An old friend shared this recipe with me, and I just came across it and made it for dinner last night. My family loved it, and told me not to forget about it again. I hope you enjoy it as much as we did. Photos are my own.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For baked chicken, bacon and macaroni casserole

  • 8 oz
    farfalle pasta (bow-ties)
  • 1 box
    10 oz frozen peas
  • 6 slice
    bacon, cooked and crumbled
  • 1 lg
    sweet onion chopped (about 1 cup)
  • 8 oz
    fresh mushrooms (I used sliced baby portabella)
  • 2 c
    shredded chicken (I used rotisserie)
  • 2
    15 oz jars Alfredo sauce
  • 1 c
    Parmesan cheese, divided

How To Make baked chicken, bacon and macaroni casserole

  • 1
    Heat oven to 350 degrees. Spray a 13x9 glass baking dish with cooking spray.
  • 2
    Cook pasta according to pkg. directions. Add frozen peas to pasta water during last 3 minutes of cooking time. Drain pasta and peas and return to saucepan.
  • 3
    In a large skillet cook bacon until crisp. Drain on paper towels. Cook onions and mushrooms in bacon drippings until tender, about 5 minutes.
  • 4
    In a large bowl, combine pasta and peas, mushroom mixture, chicken, and Alfredo sauce until well blended. Add 1/2 cup Parmesan cheese, and spread mixture in baking dish.
  • 5
    Sprinkle crumbled bacon and remaining 1/2 cup Parmesan cheese over casserole, and bake for 20 minutes, or until hot and bubbly. Serve with a nice green salad and enjoy!!

Categories & Tags for Baked Chicken, Bacon and Macaroni Casserole:

ADVERTISEMENT
ADVERTISEMENT