I found a new recipe magazine called Skillet Casserole’s and holy my new favorite! This recipe is in the magazine however, I tweaked a bit for my liking. Hope y’all enjoy!
8 slices thick-cut bacon (I used maple bourbon)
1.5 lbs boneless chicken cut into ¾ in pieces (bite size)
1 pck fiesta seasoning mix
1.5 tsp minced garlic
2 cups heavy whipping cream (I used Almond milk)
½ cup grated Parmesan cheese
2 cups elbow macaroni (cooked PER package directions)
1 cup shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese
Pepper to taste
Preheat oven to 375°
In a 10” cast-iron skillet, cook bacon until crisp. Remove and drain on paper towel.
In a large bowl mix, cubed chicken and fiesta seasoning. Add to skillet, add pepper and cook until browned on all sides, about 6 minutes each side.
While chicken is cooking cut bacon into bits.
Remove cooked chicken from skillet with a slotted spoon.
Add minced garlic to skillet and cook for 30 seconds. Gradually whisk in cream bringing to a simmer and cook until slightly thickened. Add parmesan cheese and stir till melted. Remove from heat.
In separate bowl or pot (that you cooked mac in) mix chicken and noodles together stirring until well combined. Add ½ of diced bacon stirring again until combined.
Add chicken, bacon and noodles to cream/cheese mixture in skillet.
Top with Mozzarella cheese, cheddar cheese and remaining bacon.
Bake until bubbly and golden brown. I set my timer for 30 minutes but pulled out of oven at 20 minutes.