Cheesy Bacon Chicken Pasta Casserole
4-6 Tbsp butter
4 fresh mushrooms, cleaned and chopped
4-6 Tbsp plain flour
1/2 tsp salt
2/3 c strong chicken broth
1 1/3 c whole milk
2 Tbsp cream cheese
6 strips of bacon, chopped
2 boneless skinless chicken breasts, cut into small chunks
2 tsp minced fresh garlic
1/2 tsp salt
1/4 tsp black pepper
2 c (8 ounces) Monterey Jack cheese, hand shredded
16 ounces spiral pasta, cooked
In a medium saucepan melt butter over medium heat and sauté the mushrooms until soft. Add flour and salt and stir to make a roux; cook for a few minutes to cook out the raw flour taste. Slowly add the broth and milk, stirring occasionally to remove and lumps of flour. Add cream cheese and continue to cook and stir until thick and the cream cheese has incorporated into it. Set aside.
In a medium saucepan cook the chopped bacon pieces until browned but not necessarily crispy. Remove bacon to a plate and fry the chunks of chicken pieces in the bacon fat until they’re done throughout and they’re no longer pink. Add garlic and cook just a minute or so (don’t want that garlic to overcook!) then add salt and pepper and remove from heat. Drain the cooked pasta and add the mushroom soup mixture from the small saucepan, the bacon that you placed on a plate, the cooked chicken from the medium saucepan and then the shredded Monterey Jack cheese. Stir to mix well and transfer to a 9x13” casserole dish. Bake until hot throughout and the cheese is melty OR allow it to cool and place in the fridge for heating up later. From a chilled state, this might take about 25-30 minutes in a preheated 350° oven to get nice and hot. Serve with salad and some nice bread. Enjoy!
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