Confetti chicken casserole with bacon is one of those heartwarming dishes that just hits the spot, especially on those busy weeknights. The vibrant mix of colorful veggies gives it the 'confetti' name, making it not only delicious but visually appealing as well. The crispy bacon adds that extra bit of savory goodness, making it a family favorite. This dish is perfect because it's easy to prepare, satisfying, and a great way to sneak in some extra veggies for the kids.
This casserole pairs beautifully with a fresh green salad and a side of crusty garlic bread. You could also serve it with steamed broccoli or green beans to keep the veggie theme going. And, if you're feeling indulgent, some creamy mashed potatoes on the side would make for a comforting, hearty meal.
Confetti Chicken Casserole with BaconServings: 6
Ingredients
4 cups cooked chicken, shredded
8 slices of bacon, cooked and crumbled
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1 red bell pepper, diced
1 green bell pepper, diced
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed Ritz crackers
2 tablespoons melted butter
Directions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cooked bacon, corn, peas, red and green bell peppers, and shredded cheddar cheese.
3. Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
5. In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle this mixture evenly over the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
7. Allow it to cool for a few minutes before serving.
Variations & Tips
For a lighter version, you can use turkey bacon and reduced-fat cheese. If your family isn't a fan of bell peppers, you can swap them out for broccoli or another favorite veggie. Sometimes, I'll throw in a can of diced tomatoes (well-drained) for an extra burst of flavor. This recipe is also flexible—try using a different type of cheese like mozzarella or Monterrey Jack for a new twist.
