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A rather tasty casserole from
!
So browsing through the web I decided that I hadn't checked on one of the blogs I follow so some time. This ... THIS WAS WHAT SHE POSTED! I read through it, made a few changes and of course I had to make it. It has bacon and meat so the housemates are happy, it has cheese and pasta to make me happy ... this just really really worked out great. Oh yeah, don't forget the garlic bread to soak up the creamy gooey goodness at the end!
Ingredients:
4 boneless, skinless chicken breasts (about 2lbs)
8 slices bacon (I doubled the amount of bacon for the guys)
1 cup white onion, diced
3 Tbsp flour
3 Tbsp butter
2 Tbsp minced garlic
1 tsp kosher salt
1/4 tsp pepper
3 cups chicken broth
1 cup heavy cream
1 cup white cheddar cheese, shredded
1 pound pasta (rotini used here)
Directions:
Season chicken breasts with salt and pepper.
Cook bacon until crisp, remove from pan and chop up for later. Drain off all but 2-3 tbsp of the fat. Heat pan to medium-high heat.
Cook chicken in the bacon fat until well browned. You don’t have to cook the chicken through, but you want a nice golden color on it. Remove chicken from pan and place in casserole dish.
Drain off the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion. Cook until soft and starting to caramelize, about 5-7 minutes.
Stir 3 tbsp of flour into the onions and cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil *constantly stirring* for a few minutes to reduce a bit. Remove from heat.
Stir in salt, pepper, cheese, and pasta. Pour the mix in the casserole dish. Bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
Remove casserole from the oven, stir pasta into the sauce and serve topped with crumbled bacon!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
A rather tasty casserole from
!******************************So browsing through the web I decided that I hadn't checked on one of the blogs I follow so some time. This ... THIS WAS WHAT SHE POSTED! I read through it, made a few changes and of course I had to make it. It has bacon and meat so the housemates are happy, it has cheese and pasta to make me happy ... this just really really worked out great. Oh yeah, don't forget the garlic bread to soak up the creamy gooey goodness at the end!
Ingredients:
4 boneless, skinless chicken breasts (about 2lbs)
8 slices bacon (I doubled the amount of bacon for the guys)
1 cup white onion, diced
3 Tbsp flour
3 Tbsp butter
2 Tbsp minced garlic
1 tsp kosher salt
1/4 tsp pepper
3 cups chicken broth
1 cup heavy cream
1 cup white cheddar cheese, shredded
1 pound pasta (rotini used here)
Directions:
Season chicken breasts with salt and pepper.
Cook bacon until crisp, remove from pan and chop up for later. Drain off all but 2-3 tbsp of the fat. Heat pan to medium-high heat.
Cook chicken in the bacon fat until well browned. You don’t have to cook the chicken through, but you want a nice golden color on it. Remove chicken from pan and place in casserole dish.
Drain off the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion. Cook until soft and starting to caramelize, about 5-7 minutes.
Stir 3 tbsp of flour into the onions and cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil *constantly stirring* for a few minutes to reduce a bit. Remove from heat.
Stir in salt, pepper, cheese, and pasta. Pour the mix in the casserole dish. Bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
Remove casserole from the oven, stir pasta into the sauce and serve topped with crumbled bacon!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 435 x 306px
File Size 301.3 kB
Listed in Folders
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