BBQ Chicken Bacon Pasta Bake
Yield: 6 servings
2 cups (about 1 lb.) cooked, chopped chicken
½ lb. bacon, cooked and crumbled
1 lb. pasta (I used bow-tie)
2 tbsp. all-purpose flour
2 cups milk
1 can (10¾ oz.) condensed cream of chicken soup, undiluted
½ cup Dimples BBQ Sauce (or your favorite brand)
1 clove garlic, minced
1½ cups (6 oz.) shredded Colby-Jack cheese, divided
Preheat oven to 350°F.
Coat a 9x13-in. baking dish with cooking spray and set aside.
Cook pasta according to package directions and drain.
Meanwhile, in a medium saucepan combine the flour, milk, cream of chicken soup, BBQ sauce and garlic. Bring to a simmer and cook and stir for 3-5 minutes or until the sauce thickens slightly. Stir in half of the cheese. Remove from the heat and set aside.
Return the pasta to the cooking pot and stir in chicken, bacon and soup mixture. Spoon into prepared baking dish. Top with the remaining cheese.
Bake 20-30 minutes or until the casserole is heated through and the cheese is melted.