Baked Chicken, Bacon and Macaroni Casserole

Carol Perricone


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 vote

20 Min
20 Min


  • 8 oz
    farfalle pasta (bow-ties)
  • 1 box
    10 oz frozen peas
  • 6 slice
    bacon, cooked and crumbled
  • 1 large
    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!!

Printable Recipe Card

About Baked Chicken, Bacon and Macaroni Casserole

Course/Dish: Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids

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