BAKED CHICKEN, BACON AND MACARONI CASSEROLE

Baked Chicken, Bacon and Macaroni Casserole image

Provided by Carol Perricone @coolbaker1

Categories Pasta

Number Of Ingredients 8

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

Steps:

Heat oven to 350 degrees. Spray a 13x9 glass baking dish with cooking spray.
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.
In a large skillet cook bacon until crisp. Drain on paper towels. Cook onions and mushrooms in bacon drippings until tender, about 5 minutes.
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.
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!!