Cooking with kids, as you know, can be fun and interesting. And occasionally they’ll even create a recipe that makes everyone go “wow!” and becomes a ‘keeper.’ You’ve probably all heard of or had the popular bacon-wrapped chicken. It’s a family favorite, but if you’re homeschooling and/or have a large family, it’s excessively time consuming to prepare. Well, 14-year-old Becca came up with the idea of turning the recipe into a casserole to save time. Add to that the fact that we were short on some ingredients and had to improvise, and her final recipe was amazing. She made a HUGE casserole to feed our family (20 people), but you can easily halve this recipe to suit your family. I know you’ll enjoy this variation:
Bacon-Wrapped Chicken Casserole (for a crowd)
- 10 boneless chicken breasts cooked and cubed
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
1 jar of alfredo sauce
- 2 eight-oz blocks cream cheese, softened
- 1 tablespoon dried dill
- garlic powder and salt to taste
- 1/2 cup snipped scallions
- 2 lbs bacon, fried, crumbled
In a large bowl, combine chicken, cream cheese, alfredo sauce, garlic, and salt. Spread in a large casserole dish (we used a 10 X 15″).
Top with parmesan cheese, snipped scallions, shredded mozzarella, and crumbled bacon.
Bake at 350 degrees for 30 minutes, or until it’s heated through and the cheese is melted.
We served it over rice…. And it became an instant success. Everyone agreed they actually liked this version better than the actual bacon-wrapped chicken recipe because the flavors are mingled so delicious…and the resulting sauce is fabulous over rice or noodles..
So there you have it. A quick, easy, and elegant meal for the family.