Chicken Bacon Fettuccine Alfredo Casserole
Baked chicken bacon fettuccine Alfredo casserole with cream of mushroom soup, cream cheese, whipping cream, chicken, bacon, and panko topping.
Equipment
- 9x13 baking dish
- Large saucepan
Ingredients
Ingredients
- 1 can cream of mushroom soup
- 8 ounces cream cheese softened
- 4 ounces sliced mushrooms drained
- 1 cup whipping cream
- 1/2 cup butter softened
- 1/4 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese plus 2 tablespoons for topping
- 1/2 cup shredded mozzarella cheese
- 3 cups cooked shredded chicken
- 1/2 pound bacon cooked and chopped
- 8 ounces fettuccine cooked al dente
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter for topping
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- Cook bacon until crispy, drain, and chop. Cook fettuccine to al dente, drain, and toss lightly with olive oil if needed.
- In a large saucepan over medium heat, combine cream of mushroom soup, cream cheese, mushrooms, whipping cream, butter, and garlic powder. Stir until smooth and glossy.
- Reduce heat to low and stir in Parmesan and mozzarella until melted.
- Add shredded chicken, half the bacon, and cooked fettuccine. Stir until evenly coated.
- Transfer to the baking dish.
- Mix panko with melted butter and Parmesan. Sprinkle over casserole with remaining bacon.
- Bake until hot, bubbling, and golden on top, about 30 to 35 minutes.
Notes
Cook the pasta al dente so it does not turn mushy in the oven. Soften the cream cheese so the sauce melts smoothly. Put some bacon in the filling and some on top for better texture. Add the panko topping right before baking if assembling ahead.
