Unfortunately, I didn't get pictures this time because I was late getting started. Oops - guess that is what happens when you nap till 5pm. LOL!
Without further ado, here is the recipe.
Prep: 35 minutes
Bake: 30 minutes
Yield: 10 servings
12 oz. uncooked penne pasta
13 bacon strips
1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch cubes
3 tbsp butter
6 green onions, chopped
3 tbsp all purpose flour
4 cups 2% milk
3 cups shredded cheddar cheese
11/2 cups shredded Swiss cheese
1 1/2 cups frozen peas, thawed
1/4 tsp black pepper
1/2 tsp dried thyme
3/4 cup dry bread crumbs
2 tbsp butter, melted
1. Cook penne according to the package directions.
2. Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 tsp. drippings. Crumble bacon and set aside.
3. Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minutes longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses, peas, pepper, thyme and bacon.
4. Drain penne, add to chicken mixture and toss to coat. Transfer to a greased 9x13in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake uncovered. at 350 degrees for 30-35 minutes or until golden brown.
This recipe gets two thumbs up from this mama! It was a huge hit! We are already thinking of ways that we might change up the basic recipe because it seems like it could be very versatile!