Chicken Carbonara Casserole
1. Preheat oven to 350˚F. Cook noodles according to package directions. Drain, reserving 1/4 cup cooking liquid.
2. Meanwhile, whisk together cream and eggs until blended. Fold in ricotta, garlic, 2 tbsp of the chives and salt until blended. Stir in mozzarella and 1/2 cup of the Parmesan cheese.
3. Return noodles and reserved cooking liquid to pot. Stir in cream mixture, chicken and peas; stir in three-quarters of the bacon. Transfer to greased 13- x 9-inch baking dish.
4. Stir together bread crumbs, remaining Parmesan cheese, oil and pepper. Scatter over casserole.
5. Bake for 15 to 20 minutes or until golden brown and heated through. Sprinkle with remaining bacon and chives before serving.
Tip: Substitute pancetta for bacon if preferred.
- 43 g Fat
- 20 g Saturated Fat
- 295 mg Cholesterol
- 940 mg Sodium
- 52 g Carbohydrate
- 4 g Fiber
- 4 g Sugars
- 43 g Protein
Directions
1. Preheat oven to 350˚F. Cook noodles according to package directions. Drain, reserving 1/4 cup cooking liquid.
2. Meanwhile, whisk together cream and eggs until blended. Fold in ricotta, garlic, 2 tbsp of the chives and salt until blended. Stir in mozzarella and 1/2 cup of the Parmesan cheese.
3. Return noodles and reserved cooking liquid to pot. Stir in cream mixture, chicken and peas; stir in three-quarters of the bacon. Transfer to greased 13- x 9-inch baking dish.
4. Stir together bread crumbs, remaining Parmesan cheese, oil and pepper. Scatter over casserole.
5. Bake for 15 to 20 minutes or until golden brown and heated through. Sprinkle with remaining bacon and chives before serving.
Tip: Substitute pancetta for bacon if preferred.
