Creamy Pumpkin Chicken & Bacon Casserole

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F. Add the chicken to a baking dish and cover with foil. Bake for 35-40 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Remove to a cutting board and let rest for 5-10 minutes. Once cool enough to touch, shred or slice into ½-inch pieces. Set aside. Keep the oven turn on to 350 degrees F.
2. Cook the bacon according to package instructions. Remove to a paper towel lined plate. Once cool enough to the touch, chop and set aside.
3. Heat the butter in a large skillet over medium-low heat. Add the onion and cook until caramelized and a golden-brown color, about 20-30 minutes.
4. While the onions cook, make the sauce. Add the garlic, pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper to a blender and blend until smooth. Pour into the pan with the caramelized onions and heat until warmed through.
5. Also, while the onions cook, prepare the pasta. Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
6. Add the pasta, chicken, and bacon to the pumpkin sauce and toss to combine. If the skillet is not large enough for all ingredients transfer to a large mixing bowl. Add 1 cup of mozzarella cheese and stir to combine and melt the cheese.
7. Transfer to a 9x13 baking dish. Top with the remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake for 15-20 minutes or until the cheese is melted and starting to turn golden brown.
8. Serve warm and enjoy!