Chicken and Bacon Pasta Bake

Chicken and Bacon Pasta Bake

This is a great way to use leftover chicken, or a precooked if you are in a rush!
 

Ingredients:
 
2 cups dry pasta
2 lbs chicken 
1 lb bacon (cooked and crumbled)
1 onion (diced & lightly sauteed)
2 sweet peppers (red, yellow or orange) 
2 jars of spaghetti sauce
Lots of cheese for on top (your choice) 
 
Directions:

Preheat oven at 325 F

• Cook pasta until al dente (it will cook more in the oven so don't overcook it).  
• Combine  pasta, cooked chicken (cut into bite size pieces), crumbled bacon, sweet peppers diced, & spaghetti sauce in same pot you cook and drain the pasta. Then pour into a 13 x 9 casserole dish  
• Top with cheese (you can use Mozzarella, but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!)
• Bake  for 45 minutes, until cheese is bubbly and starting to brown.
• If it won't all fit in the 13 x 9 you can freeze some for later! 

 Note:  This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. 

If you are wanting a low carb dish, use spaghetti squash. 

Don't have peppers, use peas or asparagus or broccoli - what's on hand. 

If you want a vegetarian dish use Portobello mushrooms instead of the chicken. 

Throw in some hot peppers or more herbs to flavor it the way your family likes.