Chicken Bacon Casserole

Dive into our ultimate Chicken Bacon Casserole recipe! This easy, creamy, and cheesy dinner is a total crowd-pleaser. Includes prep time, cook time, nutrition facts, and step-by-step instructions for a perfect weeknight meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Category: Dinner
Method: Baking
Cuisine: American

Calorie Intensity: High (Comfort Food)
Effort Intensity: Easy
Skill Level: Beginner

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There’s nothing quite like a hearty casserole to bring comfort to the dinner table. This Chicken Bacon Casserole is the epitome of cozy, home-cooked goodness. Tender chunks of chicken, crispy bacon, and tender pasta are enveloped in a rich, creamy cheese sauce, then baked until golden and bubbly. It’s a complete, satisfying meal in one dish that your whole family will request again and again. Perfect for a busy weeknight or for potlucks, this recipe is straightforward, reliably delicious, and the ultimate in cheesy comfort food.

Ingredients

For the Casserole:

• 2 cups uncooked penne or rotini pasta

• 4 slices thick-cut bacon, chopped

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• Salt and freshly ground black pepper, to taste

For the Cream Sauce:

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 2 cups whole milk, warmed

• 1 cup chicken broth

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1/2 cup grated Parmesan cheese, divided

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

For the Topping:

• 1/2 cup panko breadcrumbs

• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente (usually 1-2 minutes less than the recommended time). Drain and set aside.

2. Cook the Bacon and Chicken:

• Preheat your oven to 375°F (190°C).

• In a large, oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate, leaving the drippings in the pan.

• Season the cubed chicken with salt, pepper, and smoked paprika. Add the chicken to the hot bacon drippings in the skillet. Cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken and set it aside with the bacon.

3. Sauté the Aromatics:

• Add the tablespoon of olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until softened.

• Add the minced garlic and cook for another 30 seconds until fragrant.

4. Make the Cheese Sauce (Roux-Based):

• Reduce the heat to medium-low. Push the onions to the side and add the 3 tablespoons of butter to the center of the skillet. Let it melt.

• Whisk in the 3 tablespoons of flour until a smooth paste forms. Cook for 1-2 minutes to remove the raw flour taste, whisking constantly.

• Gradually pour in the warm milk and chicken broth, whisking continuously to prevent any lumps from forming.

• Bring the sauce to a gentle simmer and let it thicken for 2-3 minutes, whisking often. It should coat the back of a spoon.

• Remove the skillet from the heat. Stir in the cheddar, Monterey Jack, and 1/4 cup of the grated Parmesan cheese until melted and smooth. Stir in the garlic powder and onion powder. Season with salt and pepper to taste.

5. Combine and Assemble:

• To the creamy sauce in the skillet, add the cooked pasta, cooked chicken, and crispy bacon. Stir everything together until evenly coated.

• If your skillet isn’t oven-safe, transfer the mixture to a greased 9×13 inch baking dish.

• In a small bowl, mix the panko breadcrumbs with the remaining 1/4 cup of grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.

6. Bake:

• Bake in the preheated 375°F (190°C) oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.

• For an extra golden top, you can broil for the last 1-2 minutes (watch closely!).

7. Serve:

• Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.

• Garnish with freshly chopped parsley and serve hot.

Notes & Tips

• Pasta Choice: Using a short pasta with ridges (like penne, rotini, or cavatappi) helps the creamy sauce cling to every bite.

• Avoid Overcooking Pasta: Cooking the pasta to al dente is crucial, as it will continue to absorb liquid and soften in the oven.

• Cheese: For the best melt and flavor, always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

• Make Ahead: You can assemble the casserole (without the breadcrumb topping) up to a day in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, add the topping, and bake. You may need to add 5-10 minutes to the baking time.

• Reheating: Reheat leftovers in the oven at 350°F (175°C) for best results, or in the microwave in 30-second intervals.

Nutrition Information

(Disclaimer: The following nutrition information is approximate and calculated using an online calculator. It will vary based on specific ingredients and portion sizes.)

Serving Size: 1/6 of the casserole
Calories: 645
Total Fat: 35g

• Saturated Fat: 17g

• Trans Fat: 0.5g
  Cholesterol: 125mg
  Sodium: 780mg
  Total Carbohydrates: 38g

• Dietary Fiber: 2g

• Sugars: 7g
  Protein: 42g

Vitamin D: 1mcg | Calcium: 495mg | Iron: 2mg | Potassium: 520mg