Bacon Chicken Bake

Bacon Chicken Bake 4 cups uncooked bow-tie pasta (8 oz) 1 box (9 oz) frozen baby sweet peas 6 slices bacon 1 large sweet onion, chopped (1 cup) 1 package (8 oz) sliced fresh baby portabella mushrooms 2 cups shredded deli rotisserie chicken (from 2-lb chicken) 2 jars (15 oz each) Alfredo pasta sauce 1 cup freshly grated Parmesan cheese Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan. Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender. In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese. Bake uncovered 20 minutes or until cheese is melted.