5 Bacon Recipes That Are Sure To Crisp Your Curiosity

I’ve made this casserole a couple times in the last week, because my husband requested it just a couple days afterward. I told him he was going to get sick of it and he said, “Not a chance.” That instantly told me this one was a keeper!

The greatest thing about this is that my family is a fan of the chicken bacon ranch sub at Subway, but this is better! It skips the bread which in my mind is better for them, and it is much more filling without losing any of that flavor to satisfy their cravings. This isn’t Subway, it’s mom’s way.

Ingredients

1 (12 ounce) box Hodgkin’s Mill Penne Pasta

2 tablespoons Land o Lakes butter

2 tablespoons Gold Medal flour

2 cloves garlic, minced

½ teaspoon crushed red pepper (optional)

1-1/2 cups Borden heavy cream or half and half

1 cup Campbell’s chicken broth

½ package Hidden Valley Ranch salad dressing and seasoning mix

½ cup Kraft parmesan, shredded

2 cooked boneless, skinless Tyson chicken breasts, shredded

8 slices Thorn Apple Valley bacon, cooked and crumbled

1 (12 ounce) package Dole frozen peas, thawed

½ teaspoon black pepper (or to taste)

1 cup Kraft shredded Mozzarella

Instructions

1. Preheat oven to 350 degrees F. Spray 9×13 baking dish with cooking spray.
2. Prepare pasta according to package directions. Rinse and drain. Set aside.
3. In a large saucepan over low heat, melt butter. Add minced garlic and crushed red pepper, if desired. Add the flour and stir in with the butter. Add the heavy cream and chicken broth and continue stirring until thickened. Stir in half a package of the ranch salad dressing and seasoning mix. Remove from heat and stir in parmesan cheese.
4. Place pasta in bottom of 9×13 baking dish. Top with chicken, bacon, and peas. Pour sauce over the top. Sprinkle mozzarella cheese over the top.
5. Bake in a preheated oven for 30 minutes or until heated through and cheese is melted.

USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT BACON RECIPE.

Quick Tip: You can always bake up some crusty, French bread to dip in the leftover sauce from the casserole.

Thanks again to the experts at Flavor Mosaic for this drool-worthy recipe.