honey margarine chicken casserole with bacon

How To Make honey margarine chicken casserole with bacon

• 1

  Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
• 2

  Whisk margarine and honey together in a small bowl until combined. Set aside.
• 3

  Cook penne pasta according to package directions; drain.
• 4

  In a medium bowl, combine bite-size chicken, dry onion soup mix and 1 tablespoon sea salt/black pepper; mix well for 2 minutes until blended.
• 5

  Heat 2 tablespoons honey margarine and 1 tablespoon olive oil in a large skillet over medium-high heat. Add a single layer of chicken mixture. Cook until golden brown on each side and remove from the skillet with a slotted spoon.
• 6

  Repeat with 2 more tablespoons honey margarine, remaining olive oil, and remaining chicken mixture.
• 7

  Reduce to medium heat. Saute chopped purple onion and minced garlic in the pan drippings until soft for 2 minutes. Remove from heat.
• 8

  In a medium saucepan, melt 2 tablespoons honey margarine over medium heat. Add flour, Italian seasoning, basil and remaining sea salt/black pepper; stir well.
• 9

  Using a whisk, gradually add chicken broth (1/4 to 1/2 cup at a time) stirring to combine well with flour mixture. Add heavy cream and continue to stir, heating until bubbly. Add shredded Parmesan cheese and stir until it melted. Remove from heat.
• 10

  Combine half the crumbled bacon, the sun-dried tomatoes, chicken mixture, sauteed chopped onion and cooked penne pasta; mix well.
• 11

  Pour into a prepared baking pan. Spread remaining honey margarine evenly over top. Sprinkle with remaining crumbled bacon. Top with shredded extra sharp cheddar cheese.
• 12

  Bake uncovered at 350 degrees F for 20 minutes or until the cheese is melted and the edges are bubbly.
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