Bacon Chicken Bake Recipe

Name: Bacon Chicken Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 4 cups uncooked bow-tie (farfalle) pasta (8 oz); 1 1/2 cups frozen sweet peas; 6 slices bacon; 1 large sweet onion, chopped (1 cup); 1 package (8 oz) sliced fresh baby portabella mushrooms; 2 cups shredded deli rotisserie chicken (from 2-lb chicken); 2 jars (15 oz each) Alfredo pasta sauce; 1 cup freshly grated Parmesan cheese

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 1/2 cups frozen sweet peas
6 slices bacon
1 large sweet onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 jars (15 oz each) Alfredo pasta sauce
1 cup freshly grated Parmesan cheese

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 12 servings

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.
Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings.
Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.
In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended.
Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.
Bake uncovered 20 minutes or until cheese is melted.