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Ingredients

• 3-4 boneless, skinless chicken* breasts cooked & chopped
• 16 oz short cut pasta (I’ve used penne, cellentani, campanile, rigatoni, rotini – use whatever you prefer or have on hand)
• 8 slices bacon, cut into lardon
• 1 tablespoon olive oil (canola or vegetable oil is fine too, whatever you like to use)
• 1 small onion, grated
• 2 cloves garlic, grated (pressed or minced works too; I grate mine on a microplane)
• 3 tablespoons onion & chive cream cheese
• 1 can cream of mushroom soup
• 1 soup can of milk
• 2 cups (or more or less, depending on how cheesy you like things) shredded Swiss** cheese
• salt & pepper to taste
• *This can also be made with cooked, chopped turkey breast cutlets.
• **Some people are a little overwhelmed by swiss cheese. I've made this with 1/2 Swiss and 1/2 Monterey Jack to mellow out the flavor.

Description

This Casserole Was Inspired By A Sandwich I Had At A Restaurant That Was Really Wonderful. I Was Craving That Particular Sandwich One Evening When Dinnertime Rolled Around And Luckily Had The Ingredients On Hand To Create This Recipe.

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