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Bacon-Swiss Penne Recipe

Bacon-Swiss Penne Recipe

I was fortunate to inherit my grandmother’s recipe book, which includes the recipe for this rich and cheesy casserole. I’ve been eating it for years and still can’t get enough.—Joseph Sortor, Tampa, Florida
TOTAL TIME: Prep: 35 min. Bake: 30 min. YIELD:10 servings

Ingredients

  • 12 ounces uncooked penne pasta
  • 13 bacon strips
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons butter
  • 6 green onions, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups 2% milk
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1-1/2 cups shredded Swiss cheese
  • 1-1/2 cups frozen peas, thawed
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • TOPPING:
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • 1. Cook penne according to package directions.
  • 2. Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 teaspoons drippings. Crumble bacon and set aside.
  • 3. Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, peas, pepper, thyme and bacon.
  • 4. Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 10 servings.

Nutritional Facts

1 cup: 614 calories, 32g fat (18g saturated fat), 124mg cholesterol, 651mg sodium, 43g carbohydrate (8g sugars, 3g fiber), 39g protein

Reviews for Bacon-Swiss Penne

Sort By :
MY REVIEW
pajamaangel
Reviewed May. 29, 2016

"This was ok. I didn't find it as bland as other reviewers did. I used all the bacon grease when browning the chicken and I put a little more pepper in the recipe than called for, but I always add more pepper. I omitted the bread crumbs on top just because I always find a topping like that to be unnecessary."

MY REVIEW
lesleigh5
Reviewed Jan. 9, 2012

"Very, very disappointing. Not worth the calories. Even attempted to doctor it up with spices and garlic, to no avail."

MY REVIEW
Qtpi3480
Reviewed Nov. 7, 2011

"Definitely needs something to kick it up a notch, but a very good starting point."

MY REVIEW
milosmommy
Reviewed Oct. 30, 2011

"When something is this unhealthy, it better be tasty! I did not love this!"

MY REVIEW
specialkmom
Reviewed Jul. 28, 2011

"This was a hit with the whole family! Wiped the platters clean. However, I can see how it would have been bland. I added a few things. After chopping my chicken I tossed it in garlic and season salt then cooked it. I also added a half onion to the while cooking chicken. Accidentally...I doubled the pepper! But it was all very good this way! I think this could be very versatile recipe as well. You could substitute broccoli for the peas or add chopped left over ham. Bacon bits could be easily substituted for the real thing as well. Many different things could be done! But overall my family loved it!!"

MY REVIEW
hollester
Reviewed Jul. 27, 2011

"Great recipe. I left out the peas and added 2 cloves of garlic. This was excellent!"

MY REVIEW
mamajenn11
Reviewed Jul. 26, 2011

"I had high hopes for this recipe because of the bacon and cheese, but we were sadly disappointed. The dish was very bland and no one liked it, not even my husband who likes everything. It needs some kind of seasoning. We will not be making this again."

MY REVIEW
snaze6
Reviewed Jul. 24, 2011

"This recipe is delicious! My 3-year old gave it two thumbs up! I prepared everything according to the recipe, but before baking it I divided it into 3 separate baking dishes - 2 went in the freezer for a future meals. I will say the prep time took me nearly an hour, and I'm a pretty good multi-tasker, so don't plan on making this if you have to get dinner on the table in a hurry!"

MY REVIEW
WinkAXiD
Reviewed Jul. 23, 2011

"While my husband and myself both liked this, we agreed that it is pretty bland. Needs a bit of a kick.... maybe garlic or something. Will experiment next time"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.