Tuesday, May 4, 2010

Chicken, Cheddar and Bacon Casserole

8 oz mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tbsp butter
1 lb chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tbsp flour
1-1/2 cups milk
1/2 cup chicken broth or more milk
1/2 tsp salt, or to taste
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme
8 oz Cheddar cheese, shredded
4 oz American cheese, shreds or chopped
1 cup bread crumbs
1 tablespoon melted butter

1. Cook the pasta in boiling salted water following package directions.

2. Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°. Put cooked pasta in baking dish.

3. In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer. Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses, along with crumbled bacon. Spoon into the prepared baking dish. Combine with pasta.

4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.

Serves 6.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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