Ultimate Italian Chicken Bacon Crunch Casserole
This Chicken Bacon Crunch Casserole is a comforting, flavor-packed Italian-inspired dish that combines crispy bacon, tender chicken, creamy cheeses, and a crispy panko topping. Perfect for busy weeknights or Sunday family dinners.
Equipment
- 13x9-inch baking dish
- Large Skillet
Ingredients
Main Dish Ingredients
- 2 lbs boneless, skinless chicken breasts cut into bite-sized pieces
- 8 oz bacon diced
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups cooked pasta penne or rigatoni
- 2 cups shredded mozzarella cheese divided
- 1 cup shredded Parmigiano-Reggiano cheese divided
- 2 large eggs
- 1 cup ricotta cheese
- 2 tablespoons fresh basil chopped (or 1 tablespoon dried)
- 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
- to taste salt and freshly ground black pepper
- 2 tablespoons olive oil preferably extra virgin
Sauce Ingredients
- 2 cups marinara sauce homemade or high-quality store-bought
- 0.5 cup white wine optional, but traditional
- 1 tablespoon tomato paste
- 1 teaspoon red pepper flakes optional
Crispy Topping
- 1 cup panko breadcrumbs
- 0.5 cup grated Pecorino Romano cheese
- 2 tablespoons butter melted
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a 13x9-inch baking dish. Cook pasta until just shy of al dente, drain, and set aside.
- Cook diced bacon in a skillet over medium heat until crispy. Remove and set on paper towels. Reserve bacon fat.
- Season chicken with salt and pepper. Cook in reserved bacon fat until golden and cooked through. Remove from skillet.
- In the same skillet, sauté onions in olive oil until translucent. Add garlic and cook until fragrant.
- Add marinara sauce, tomato paste, and white wine. Add red pepper flakes, salt, and pepper. Simmer for 5 minutes.
- In a bowl, mix ricotta, eggs, 1 cup mozzarella, 1/2 cup Parmigiano, basil, and oregano until creamy.
- Layer half of the pasta, chicken, cheese mixture, and bacon in baking dish. Repeat layers once more.
- Top with remaining sauce, mozzarella, and Parmigiano. Mix panko, Pecorino, butter, and parsley. Sprinkle on top.
- Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes until golden and bubbly.
- Let rest for 10-15 minutes before serving.
Notes
This casserole is perfect for prep ahead and makes excellent leftovers. Serve with arugula salad and crusty bread. Optional add-ins: peas, sun-dried tomatoes, spinach, pine nuts.