Directions: Chicken and Bacon Macaroni Bake

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente, usually around 7-8 minutes. Drain and set aside.
• If your chicken isn’t already cooked, poach or roast it until fully cooked, then shred into bite-sized pieces. Cook the turkey bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
• In a large mixing bowl, combine the milk, sour cream, garlic powder, onion powder, salt, and pepper. Stir well until smooth. Add 1 1/2 cups of shredded cheddar cheese and mix until the cheese starts melting into the sauce.
• Add the cooked macaroni, shredded chicken, and crumbled turkey bacon to the cheese sauce mixture. Stir gently to coat everything evenly.
• Preheat your oven to 350°F (175°C). Pour the macaroni mixture into your baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, followed by an even layer of breadcrumbs for that perfect crunchy topping.
• Bake uncovered for 20-25 minutes, or until the top is golden brown and the cheese is bubbly. Remove from the oven and let it cool slightly before serving.