Spicy Bacon Chicken Casserole

Spicy Bacon Chicken Casserole is a great way to use up left over chicken and change up the boring macaroni and cheese dinners. And, when combined with bacon . . . What's not to love!  The recipe calls for heavy whipping cream, but that is usually too expensive, so we substitute it with evaporated milk. You can also use any shape of pasta you like as well!

Ingredients

1 1/2 c. uncooked macaroni
6 strips fried, crisp bacon, crumpled
3 Tbs. bacon grease
3 Tbs. flour
1 1/2 c. heavy whipping cream or evaporated milk
1/2 c. milk
1 tsp. Cajun seasoning
Salt and pepper to taste
1 jalapeno pepper, chopped
2 c. pepper jack cheese, shredded
2 c. cooked chicken, shredded

Directions

Heat water in a large saucepan.  Cook the macaroni according to package directions. Drain and set aside. 

In a heavy cast iron skillet, fry the bacon until crisp.  Remove from the pan and place on paper towels to absorb excess grease. Remove all but 3 tablespoons of bacon grease from the skillet. If you don't have enough bacon grease, add some butter to make 3 tablespoons.   

Stir in the flour, whisking to keep the flour from burning. Cook and stir for 2 to 3 minutes to remove the flour taste.

Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Stirring constantly, bring the mixture to a boil. Reduce heat to medium low. Continue to cook and stir until the mixture is thickened.  This can take about 5 minutes.

Add the cheese and stir until melted. 

Stir in the macaroni, chicken, bacon and jalapeño. Cook and stir until heated through.