Bacon Chicken Casserole Recipe

Last updated on February 11th, 2024 at 08:56 am

Author: Let’s Talk Mommy

Recipe Type: Main Dish

Cuisine: American

Prep Time: 15 mins                 Cook Time: 25 mins                Total Time: 40 mins

Serves: 6

A great dish for the whole family, especially the little ones.

They love bow tie pasta!


2 cups (480 ml) uncooked bow tie pasta (farfalle pasta)

1 onion chopped

6 slices of bacon

1 pkg Philadelphia Simply Stir sauce*

1 cup (240 ml) baby portobello mushroom

2 cups (480 ml) shredded or cubed cooked chicken breast

1 cup (240 ml) frozen peas

Cajun spice to top if desired*

Grated cheese to top if desired*


Boil pasta to your liking, I like my well done especially for the kids, but some prefer al dente. In the last three minutes throw in your frozen peas. Drain when finished.

In a frying pan, saute bacon, onion and mushrooms together.

I use previously cooked chicken breast, either cubed or shredded for this recipe. If you want to cook fresh, that’s fine too, dice it into cubes or use two forks to pull it a part. Why not try my crockpot (slow cooker) chicken?

In a large bowl, mix cooked pasta, peas, bacon, onions, mushrooms and chicken. Pour Philadelphia cream cheese cooking sauce over top and mix well. *Use whatever flavor you want…I used garlic and herb for this one. Philadelphia have a huge range.

Place all ingredients in a 9×9 inch casserole dish. Sprinkle grated cheese on top. I like to kick it up a notch and sprinkle some cajun spice on top too. Up to you.

Cook on 180 degrees Celsius for 25 minutes or until the top is golden.

Serve with fresh hot croissants.

I hope you will try this out, and let me know what you think! My kids both love it, yes, even little Missy Moo.

14 thoughts on “Bacon Chicken Casserole Recipe”

    • It’s very versatile. You can leave out the mushrooms, add olives or corn instead. Maybe spice it up with some chillies. It really can be anything you want. I make it a bunch of different ways. Sometimes if I don’t have bacon I throw ham in it instead. Thanks for stopping by and commenting.

    • Yes, definitely. Too funny because I am eating a cold bowl of it right now for lunch. 😉 Great minds think alike. Thank you for stopping by and commenting.

  1. Sounds lovely. I use the garlic/chives Philadelphia quite a lot as they make a good pasta sauce base. Sometimes I use them instead of making a white sauce for lasagne too.

    • It really is and so versatile. You can take out or add whatever you like. That’s why I love it. It’s fab too eating it cold the next day with some toast or a side salad.

    • Thanks Kate. It’s great too because it’s so versatile. You can add and substitute things depending on what you like and what’s in the cupboard. I even love eating this cold the next day for lunch. Glad you liked it. Oh I love hot fresh croissants.


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