🧀🥓 Chicken Bacon Casserole
Creamy • Hearty • Crowd-Pleaser
🕒 Time
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Prep: 15 minutes
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Bake: 30–35 minutes
🍽 Yield
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6 servings
🧾 INGREDIENTS
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3 cups cooked chicken, diced or shredded (rotisserie works great)
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6 slices bacon, cooked and crumbled
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2 cups cooked pasta (penne or rotini)
OR 2 cups cauliflower florets (low-carb option) -
1½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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1 cup heavy cream (or half-and-half)
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½ cup sour cream
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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Salt & black pepper, to taste
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2 tbsp chopped green onions or parsley (optional)
👩🍳 INSTRUCTIONS
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Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch casserole dish. -
Combine ingredients
In a large bowl, mix chicken, bacon, cooked pasta (or cauliflower), cheddar, mozzarella, cream, sour cream, garlic powder, onion powder, paprika, salt, and pepper. -
Transfer to dish
Spread evenly in prepared casserole dish. -
Bake
Bake uncovered for 30–35 minutes, until bubbly and golden on top. -
Garnish & serve
Sprinkle with green onions or parsley before serving.
🍽 Serving Ideas
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With a crisp green salad
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Steamed broccoli or green beans
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Garlic bread (if using pasta version)
❓ Q & A
Q: Can I make this ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Q: Can I freeze Chicken Bacon Casserole?
A: Absolutely. Freeze unbaked or baked (cooled) for up to 2 months. Thaw overnight before reheating.
Q: Can I make it lighter?
A: Yes—use:
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Light sour cream
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Half-and-half instead of heavy cream
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Reduced-fat cheese
Q: Can I make it low-carb or keto?
A: Swap pasta for cauliflower and use full-fat dairy.
Q: What veggies can I add?
A: Great additions include:
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Broccoli
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Spinach
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Mushrooms
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Peas
Q: How do I reheat leftovers?
A:
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Oven: 350°F for 15 minutes
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Microwave: 1–2 minutes per portion
Q: Can I add extra flavor?
A: Try:
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Ranch seasoning
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Hot sauce
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Smoked paprika
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Cream cheese (½ cup for extra creaminess)