Tuesday, November 5, 2013

Pasta Bake With BACON and CHICKEN


Chicken and Bacon Pasta Bake
This is a great way to use leftover chicken, or a precooked if you are in a rush!



2 cups pasta (dry measure - will be more cooked)
2 lbs chicken (approximately)

1 lb bacon
1 onion, diced and lightly sauteed
2 sweet peppers, colour of your choice
1 jars of spaghetti sauce
Lots of cheese for on top - you choose!


Drain al dente pasta (it will cook more in the oven so don't overcook it) 

combine in pot with cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce. 

Put in a 13 x 9 casserole dish. Top with cheese and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

Freezes well.


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