Chicken Pasta Casserole with Cheddar Cheese and Bacon

Bacon gives this chicken casserole nice smoky flavor, and the combination of American and cheddar cheeses makes it extra creamy.

We used mini penne in this casserole (pictured); elbows or shells can be used as well. And feel free to omit the bacon or replace it with about 1 cup of diced ham.

8 ounces mini penne pasta or elbow macaroni

6 to 8 slices bacon

2 tablespoons butter

1 pound chicken breasts or chicken tenders (cut in 1-inch pieces)

4 green onions (sliced)

2 tablespoons all-purpose flour

1 ½ cups milk

½ cup chicken broth or more milk

1 teaspoon salt (or to taste)

¼ teaspoon ground black pepper

½ teaspoon dried leaf thyme

8 ounces cheddar cheese (shredded)

4 ounces American cheese (shreds or chopped)

1 cup frozen peas (thawed)

1 cup breadcrumbs

1 tablespoon melted butter

Directions at thespruceeats.com

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