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:

• Heat the oil in a large casserole dish. Brown the chicken, a few pieces at a time, until skin is golden on all sides. As each piece is done, lift out onto a plate. Turn the heat down and add the bacon. Cook gently so some of the fat melts into the pan and keep going until the bacon crisps. Lift out with a slotted spoon and put with the chicken pieces, then add the onions and rosemary to the casserole. Fry for 5-10 mins until the onions have softened, then return the chicken and bacon, along with the tomatoes, vinegar, sugar, stock and seasoning.
• Bring to a simmer, cover and cook for 40-50 mins until the chicken is tender - check one of the thigh or leg joints as they will take longer to cook. Stir in the parsley, if using, check the seasoning again and serve with mash, pasta or rice if eating straight away. Otherwise, cool and chill for up to 24 hrs. Or freeze for up to 3 months. Defrost overnight in the fridge, then bring out to room temperature the next day if not fully defrosted. Tip back into a saucepan, bring to a gentle simmer, then cover and gently cook until chicken is piping hot. Don't boil or the chicken may toughen up.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
• Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

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.

Steps:

• Preheat oven to 350.
• Fry bacon crispy, set aside and crumble.
• Saute chicken until browned on each side and cooked half way. Cup in 1 inch pieces.
• Cook pasta half way.
• Microwave broccoli for 1 minute. Stir and microwave for 1 minute.
• Mix sour cream, water, salt and pepper, Worcestershire sauce and cream soup in a mixing bowl.
• Saute onions in the bacon drippings until translucent.
• Add broccoli and chicken for 2-3 minutes to the onions.
• Mix chicken, onion and broccoli mixture with the sauce in a 2 quart casserole dish.
• Add pasta and 3/4 of shredded cheese, mix well.
• Cover and bake in oven for 25 minutes.
• While casserole is cooking, mix breadcrumbs, melted butter and the rest of the cheese with a fork in a small bowl.
• After 25 minutes uncover and add the breadcrumb topping mix.
• Bake for and additional 5-10 minutes.
• Serve immediately.