Entree: United States – Scalloped Meat Italian (Chicken)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) cooked shredded chicken (about 3 cups)
- 3 cups (720 ml) cooked elbow macaroni, approx. 12 oz (340 g) cooked
- 1.5 oz (45 g) bacon, about 3 slices, diced
- 1 small yellow onion, diced, approx. 4 oz (115 g)
- 1 medium green bell pepper, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 14 oz (400 g) can crushed tomatoes
- 1 cup (240 ml) low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (1.8 g) dried Italian seasoning
- 1 cup (113 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 3/4 cup (75 g) panko breadcrumbs
- 2 tbsp (30 ml) unsalted butter, melted
- 2 tbsp (30 ml) olive oil
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste

Instructions

1. Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Cook and crumble the bacon in a large skillet over medium heat until crisp; transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan.
3. Add 1 tbsp (15 ml) olive oil to the skillet if needed and sauté the diced onion and chopped green pepper over medium heat until softened, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in the crushed tomatoes, chicken broth, heavy cream, Worcestershire, and Italian seasoning. Simmer gently 5 minutes to combine and reduce slightly. Season with salt, black pepper, and red pepper flakes to taste.
5. In a large bowl, combine the cooked shredded chicken, cooked macaroni, half the mozzarella, and half the Parmesan. Pour in about two-thirds of the tomato-vegetable sauce and fold gently to coat; reserve the remaining sauce for topping.
6. Spread half of the macaroni–chicken mixture in the prepared baking dish. Sprinkle the cooked bacon evenly over the layer, then top with the remaining macaroni–chicken mixture.
7. Spoon the reserved tomato sauce over the top, then sprinkle with the remaining mozzarella and Parmesan.
8. In a small bowl, mix panko breadcrumbs with melted butter and the remaining 1 tbsp (15 ml) olive oil; season the crumbs lightly with salt and pepper. Spread the buttery crumbs evenly over the cheese layer.
9. Bake uncovered in the preheated oven until the top is golden and the casserole is bubbly, about 25–30 minutes. If needed, broil 1–2 minutes to brown the topping—watch carefully.
10. Let rest 5–10 minutes before serving to set. Adjust seasoning with additional salt and black pepper if desired.