12ouncessmall pastacooked to al dente (Rotini or Farfalle)
½poundbaconcooked crisp and crumbled, divided
15ouncecan petite or fire roasted diced tomatoesdrained
2 1/2 cupsgrated Cheddar-Jack cheesedivided
2green onionsthinly sliced
Fresh minced cilantro or parsleyfor garnish
Preheat oven to 375 degrees F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
In a large bowl, combine barbecue sauce, sour cream, garlic powder and black pepper. Stir in chicken, pasta, bacon (reserve 2 tablespoons for topping), tomatoes, red onion and half of the cheddar-jack cheese until well combined. Pour into the prepared casserole dish and spread evenly. Top evenly with remaining cheddar-jack cheese, sliced green onions and reserved bacon.
Bake casserole in the preheated oven for 20-25 minutes. Top should be melty and golden and the sauce should be bubbly.
Let rest for about 5 minutes, then garnish with fresh minced parsley or cilantro and serve warm.
This recipe is pretty forgiving when it comes to swaps. Make it easy on yourself and use a rotisserie chicken. Use your favorite cheese and omit the bacon if you wish.