Chicken Bacon White Cheddar Pasta

Ingredients

• Chicken Bacon White Cheddar Pasta
• 1 pound chicken breast, thin cut
• 16 ounce rotini pasta
• 1 pound bacon, thick
• 1 bunch broccoli, florets
• 16 tablespoons butter, unsalted
• 1 cup milk
• 1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning
• Bread Crumb Topping
• .5 cup bread crumbs
• 1.5 tablespoons butter, melted

Instructions

1. Chop the bacon and place on a medium-high heat on the stovetop. Cook until crispy. Drain fat and place bacon pieces on the side.
2. Place the pan back on the stovetop on a medium heat. Cook the chicken breast for 20 minutes, flipping halfway through and keeping covered. There should be a little bit of bacon grease leftover in the pan so there shouldn't be a need to use any oil at this step.
3. Chop the chicken once it has sit for 5 minutes and place to the side.
4. Cut your broccoli florets into bite size pieces. I do not cook my broccoli since we are going to bake everything today and I like my broccoli still hard. If you like broccoli soft, you may steam your broccoli at this time for about 5 minutes.
5. As the chicken on the stove, cook the pasta in a large pot according to box directions and drain.
6. Preheat oven to 375 degrees.
7. In the large pot used to cook the pasta, add 16 tablespoons butter and 1 cup milk. Mix in the pasta now and stir.
8. Add the 1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning and mix ingredients well.
9. Stir in the cooked chicken, half of the crispy bacon and broccoli. Place into a casserole dish.
10. Melt 1.5 tablespoons butter and mix in .5 cup of breadcrumbs. Mix and then sprinkle on top of casserole. Toss on the other half of the bacon.
11. Bake for 25 minutes.