Cheesy Chicken and Bacon Casserole
1 lb Tinkyada Pasta (I used spirals)
1 lb bacon
1 large onion, finely chopped
4 cloves garlic, minced
1 lb boneless skinless chicken breast
1 stick vegan buttery alternative (I used Blue Bonnet Light)
1/3 cup rice flour
1 12 oz can evaporated goat's milk
1 10 oz package Follow Your Heart Vegan Cheese Alternative, Mozzarella
1/2 tsp black pepper
1/2 tsp garlic salt
1 tsp fresh sage, finely chopped
1 tsp fresh marjoram, finely chopped
2 cups frozen peas
Preheat oven to 375 F.
Cook the pasta just shy of done.
Chop the bacon and fry until crisp.
Reserve the bacon grease in the frying pan.
Remove the bacon from the pan and allow to drain.
Add the chopped onions to the bacon grease and cook until translucent.
Add the minced garlic and continue to cook for a few more minutes.
Remove the sauteed onions and garlic.
Cut the chicken into bite sized pieces.
Place the chicken into the same pan and brown on all sides.
Remove the chicken.
Melt the buttery alternative and whisk in the rice flour.
Cook for 2 minutes then add the evaporated goat's milk.
Remove any lumps by whisking the goat's milk into the rue.
Shred the vegan cheese and stir into the sauce.
Add the black pepper, garlic salt, sage, and marjoram.
Continue to cook the sauce until the cheese is melted and the sauce is thick.
Add the pasta, onions, garlic, chicken, peas, and 1/2 of the bacon to the sauce.
Mix well to coat all the ingredients in the sauce.
Place into a 9 x 13 pan and top with the remaining bacon.
Bake at 375 F for 45 minutes to 1 hour or until hot and bubbly.