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Instructions:
- Preheat your oven:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- Cook the bacon and pasta:
- Cook the bacon in a skillet until crispy. Drain on paper towels and crumble. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the creamy base:
- In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until smooth.
- Assemble the casserole:
- Add the cooked chicken, crumbled bacon, and cooked pasta to the creamy mixture. Gently toss everything until well combined. Season with salt and pepper to taste.
- Layer and top:
- Transfer the chicken and bacon mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese, mozzarella cheese, and Parmesan cheese evenly over the top.
- In a small bowl, mix the crushed Ritz crackers or breadcrumbs with the melted butter. Sprinkle this topping over the cheese layer for a crispy finish.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
- Garnish and serve:
- Remove the casserole from the oven and let it sit for 5-10 minutes before serving. Garnish with chopped green onions or chives for added flavor and a pop of color.
Conclusion:
The Midwest Chicken and Bacon Casserole is a dish that brings people together around the table. With its rich, creamy sauce, tender chicken, and crispy bacon, this casserole is the epitome of Midwest comfort food. The combination of cheeses and crunchy topping adds the perfect balance of texture and flavor. Serve it with a simple salad or steamed vegetables for a complete meal that’s sure to be a hit with family and friends.
Extra Tips:
- Make it ahead: This casserole can be assembled a day in advance and refrigerated. Just bake it when ready to serve.
- Add veggies: For a more balanced meal, stir in some steamed broccoli or peas.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick meal.
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