Chicken Bacon Pasta Casserole

• 3 whole Boneless, Skinless Chicken Breasts
• 2 whole Small Onions, Diced
• 2 stalks Celery, Chopped
• 2 cups Frozen Corn
• 1/2 cups Cooked Bacon, Chopped
• 1 package Vermicelli (or Angel Hair)
• 1- 1/2 cup Colby Jack Cheese, Grated
• 2 Tablespoons White Cooking Wine
• 1 can Cream Of Mushroom Soup
• 3/4 cups Sour Cream
• 3 sprigs Fresh Thyme And Sage (or Other Herbs)
• 1 dash Cayenne Pepper
• 3 dashes Salt and Pepper, to taste
• 2 dashes Paprika
• 5 Tablespoons Butter

1. Preheat oven to 350 degrees
2. (All Seasoning and butter measurements are approximate and can be adjusted to your preferences.)
3. First, do all of your veggie chopping.
4. That would be two veggies.
5. The onions and the celery.
6. Melt some butter (a few Tablespoons) in a deep skillet or dutch oven.
7. I used my dutch oven because Im lazy and want to wash fewer dishes.
8. When the butter is almost melted, throw in your onions and celery.
9. Saute them for several minutes until the onions are translucent.
10. Next add in your corn.
11. You may or may not need another little touch of butter.
12. Continue cooking for several more minutes.
13. While it cooks cut your chicken breasts (or thighs or whatever youve got) into cubes.
14. When the onion mixture smells divine and the corn is cooked through, remove them to a bowl and set aside.
15. Right about this time youll want to start a pot of salted water boiling and cook your vermicelli noodles.
16. Again, if you need to add just a bit more butter to cook the chicken, do so now.
17. I usually like to use a little bit of butter and canola oil instead of all butter as it seems to not be as likely to burn.
18. But do as you please on that front.
19. Brown the chicken until almost done.
20. Now add your bacon pieces, your fresh minced herbs as well as salt and pepper to taste.
21. Give it a good stir and then add a few Tablespoons of white cooking wine and cook for another couple of minutes.
22. Throw the corn/onion mixture back into the skillet/dutch oven followed by the cooked and drained vermicelli noodles.
23. Give it another really good stir.
24. Now add the abomination that causes atrial fibulations, your cream of mushroom soup, and then the sour cream, followed by the cheese.
25. Stir all of this madness up together like as unto a witch stirring her evil bubbling gruel.
26. Cackle if you must.
27. Make sure to reserve some of the cheese to sprinkle on top.
28. For, what would a casserole be without a crustified crown of cheese, I ask?
29. What?
30. !
31. When it is mixed well and topped with cheese, sprinkle some paprika over top of it and place it in a 350 degrees oven.
32. Cook for about 30 40 minutes.
33. In my dutch oven it only needed 30 minutes to become piping hot.
34. Im sorry that I dont have any pictures for you.
35. But folks, it has bacon in it.
36. Bacon and cheese and sour cream.
37. Your imaginations should suffice.
38. I hope you enjoy it!

chicken breasts, onions, stalks celery, bacon, vermicelli, cheese, white cooking wine, cream of mushroom soup, sour cream, thyme, cayenne pepper, salt, paprika, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-bacon-pasta-casserole-2/ (may not work)