Dec 12 2012
This cheesy dish can only be described as comfort food at its best and is sure to be a hit with macaroni and cheese lovers. It is perfect for company because it can be adjusted to feed as many as necessary and can easily be made a day ahead of time, but it is also simple enough to make a warm hearty lunch. If you have seafood lovers in your group, try using imitation crab meat or small shrimp instead of chicken.
1 lb. large shell pasta, cooked until just done and rinsed
3 med. Chicken breasts cooked (if you prefer dark meat, legs or thighs can be used) and cut into bite sized pieces.
10 slices of bacon, cooked and crumbled (pre-cooked bacon will work just as well)
2 cups smoked cheddar cheese, grated.
1 cup Monterey Jack cheese, grated.
2 cups plain potato chips, finely crushed.
1 jar prepared garlic parmesan alfredo pasta sauce.
1 bunch green onions finely chopped.
1 cup frozen peas, thawed.
Pre-heat oven to 375 F.
In a large bowl, combine cooled pasta, chicken pieces, Monterey Jack cheese, and onion. Add pasta sauce, bacon, peas, and one cup of smoked cheddar cheese. Combine very gently to avoid breaking the pasta. Place mixture in a large casserole dish or a lasagna pan and smooth the top evenly. Sprinkle top with remaining cup of smoked cheddar cheese and crushed potato chips. Cover and bake for 30 to 35 minutes, uncover and return to oven until topping is golden brown and cheese is bubbly.
If you like this recipe, more are available at Thatchery.com