-
1
Preheat oven to 450 F.
-
2
Prepare the chicken breasts by grilling them over medium heat.
-
3
This will take about 10 minutes per side for thawed breasts.
-
4
When done, remove them from the grill, set them aside to cool and then slice.
-
5
Fry the bacon over medium heat until crispy, then set it on a paper towel to drain.
-
6
Once cooled, crumble the bacon.
-
7
Cook pasta to al dente according to package directions.
-
8
Drain and set aside.
-
9
In a large skillet over medium heat, melt the butter.
-
10
Add flour and brown it a little.
-
11
Add onion and seasonings.
-
12
Stir while continuing to cookuntil the onions are softened.
-
13
Mix chicken broth, cornstarch, and cream together in a small bowl.
-
14
Slowly whisk the broth mixture into the skillet, stirring and cooking until thickened.
-
15
Assemble the casserole as follows in a greased 9X13 pan: 1 cup sauce, cooked penne, remaining sauce, parmesan cheese, chicken, Monterey Jack cheese, bacon.
-
16
Bake at 400 F for 15-20 minutes until hot and bubbly.
-
17
This would work well to freeze.
-
18
Freeze it before baking the assembled casserole.
-
19
Just thaw it when ready and adjust baking time accordingly.
-
20
If you are assembling with cold ingredients, adjust baking time.
