Crazy Good Chicken Bacon Casserole (Print version)

Creamy baked pasta with chicken, bacon, and cheddar under a golden crispy crust

# What you'll need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or chopped
02 - 6 slices bacon, cooked and crumbled

→ Pasta

03 - 12 oz penne or rotini pasta

→ Dairy

04 - 2 cups shredded cheddar cheese
05 - 1 cup sour cream
06 - 1 cup whole milk
07 - 4 oz cream cheese, softened

→ Vegetables

08 - 1 cup frozen peas, thawed
09 - 1 small onion, finely diced
10 - 2 cloves garlic, minced

→ Seasonings

11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried thyme

→ Topping

15 - 1/2 cup shredded cheddar cheese
16 - 1/2 cup panko breadcrumbs
17 - 1 tbsp unsalted butter, melted

# How to make it:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain well and set aside.
03 - In a large skillet over medium heat, cook onion in oil or butter for 3 minutes until softened. Add garlic and cook 1 minute until fragrant.
04 - Add cooked chicken, bacon, peas, salt, pepper, smoked paprika, and thyme to the skillet. Stir well and remove from heat.
05 - In a large bowl, whisk together sour cream, softened cream cheese, milk, and 2 cups cheddar cheese until smooth and creamy.
06 - Add drained pasta and chicken mixture to the cheese sauce. Stir until evenly combined and coated.
07 - Pour the mixture into the prepared baking dish. Spread evenly with a spatula.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining 1/2 cup cheddar cheese. Mix until crumbly.
09 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 25-30 minutes until bubbling and golden brown on top.
10 - Remove from oven and let rest for 5 minutes to set before serving.

# Expert suggestions:

01 -
  • The creamy cheese sauce is like a warm hug from an old friend, the kind that makes you forget about everything outside your kitchen
  • That golden bubbly crust is basically edible happiness, and I dare you not to pick at it while it cools
  • Leftovers somehow taste even better the next day, if they survive that long
02 -
  • I once forgot to let the cream cheese soften and ended up with tiny lumps throughout, still tasted good but looked weird
  • Undercook your pasta by a minute or two, it will finish in the oven and nobody likes mushy casserole noodles
03 -
  • Double the recipe and freeze one before baking, just thaw overnight and add 10 minutes to bake time
  • Use a mix of sharp and mild cheddar for the perfect balance of flavor and meltiness

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