Chicken & Bacon Alfredo Casserole

• Meat

  • 1 cut into chunks 1 lb. boneless skinless chicken breasts, boneless skinless
  • 1/2 cup Bacon, cooked

• Condiments

  • 1 16 oz jar Bertolli alfredo sauce

• Pasta & Grains

  • 12 oz Penne pasta

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Mozzarella

Found on whoneedsacape.com

Ingredients

• 12 oz Penne pasta
• 1 lb boneless, skinless chicken breasts, cut into 1 chunks
• 2 T olive oil
• 1 16 oz jar Bertolli Alfredo Sauce
• 1/2 cup cooked bacon, crumbled
• 1.5 cups mozzarella, shredded
• Salt & pepper to taste

Directions

• Preheat oven to 375° degrees. Cook pasta according to package directions and set aside.
• Over medium-high heat in non-stick pan, saute chicken in olive oil. Brown on all sides, approximately 5-7 minutes.
• Spray a 9x13 casserole dish with non-stick cooking spray. Mix pasta and Alfredo sauce together. Spread about 1/2 of pasta/Alfredo into pan. Next layer on top: chicken, 1/2 of the bacon and 1/2 of the cheese. Spread remaining pasta/Alfredo on top and finish with remaining bacon and cheese.
• Bake 15-20 minutes until heated through.
• Optional: Brown top of casserole under broiler 1-2 minutes. Sprinkle with freshly chopped parsley if desired.