Chicken Bacon Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Steps:

• Preheat oven to 400 degrees.
• Cook and crumble bacon. Set aside for later use. While cooking, cut chicken into bite-sized pieces.
• In same pan as bacon, cook chicken in bacon drippings. Add garlic powder, salt and pepper to taste.
• While chicken is cooking, cook pasta as directed. Drain and return to pan.
• Add chicken, cream of chicken soup, and 1 cup of cheese. Mix well.
• Pour mixture into sprayed 9x13 pan.
• Top mixture with crumbled bacon and remaining cheese.
• Bake at 400 degrees for about 20 minutes, until cheese is melted and beginning to brown on top.

Steps:

• Put the bacon into a small saucepan of cold water and bring to the boil. Simmer for three minutes, drain, and dry the bacon on kitchen paper.
• Heat a frying pan with two tablespoons of olive oil and sauté the blanched bacon until golden and crisp.
• Remove to a casserole, add the chicken pieces to the pan, adding more oil if necessary.
• Saute the chicken until golden, and remove from the casserole.
• Saute the carrots, onions and garlic for a minute or so, in the same oil. Return the bacon and chicken to the pan and pour in the stock, adding a sprig of thyme (or rosemary or sage).
• Simmer in a preheated oven at 160C for about 45 minutes, or until the chicken is tender.
• Skim any fat from the top of the casserole and sprinkle with chopped parsley to finish. Serve with mashed potatoes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

Steps:

• Preheat oven to 400°. Cook pasta according to package directions. Drain and transfer to a large bowl. , In the same pan, combine milk, ranch salad dressing and salad dressing mix until smooth. Stir in cream cheese. Cook and stir over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish. Top with remaining 1 cup cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. If desired, sprinkle with green onions.