Categories: casserole, pasta

Ingredients

• 12 ounces uncooked penne pasta
• 13 bacon strips
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons butter
• 6 green onions, chopped
• 3 tablespoons all-purpose flour
• 4 cups 2% milk
• 3 cups (12 ounces) shredded cheddar cheese
• 1-1/2 cups shredded Swiss cheese
• 1-1/2 cups frozen peas, thawed
• 3/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• TOPPING:
• 3/4 cup dry bread crumbs
• 2 tablespoons butter, melted

Directions

1. Cook penne according to package directions.

2. Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 teaspoons drippings. Crumble bacon and set aside.

3. Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, peas, pepper, thyme and bacon.

4. Drain penne; add to chicken mixture and toss to coat.

5. Transfer to a greased 13-in. × 9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top.

6. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

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