Creamy Pumpkin Chicken Casserole

 This is one of my all-time favorite pasta dishes! Creamy, savory, cheesy, amazing goodness topped with parmesan and bacon- or as a friend likes to say freedom. This casserole is truly delicious, it can be eaten cold or warm- it's amazing either way!

Sauce:

1 Tablespoon Grass Fed Butter
1 Yellow Onion
1 Clove Garlic
2 Cups Pumpkin Puree
1 Cup Chicken Broth
1 Cup Whole Milk
1 1/2 Teaspoons Himalayan Salt
2 Tablespoons Parmesan Cheese
Pepper to taste

Pasta:

1 lb Penne Pasta
4 Boneless Skinless Chicken Breasts
1 Cup Cheddar Cheese

1/2 Cup Parmesan cheese (Plus extra for topping

Bacon cooked & crumbled

Directions:

Sautee onions and garlic in a saucepan with butter, when onions are tender remove from pan and place in a blender. Add pumpkin, salt, broth, and milk to blender. Puree until smooth, and pour back into the pan. Cook on medium heat, add parmesan cheese and pepper. Cook until warm. Boil pasta according to the package. Cook chicken breasts in a pan of boiling water until almost done but not quite. Remove from water and shred. When pasta is done strain, and pour into a 9x13 casserole dish, mix in chicken, pour sauce over the top, add cheddar cheese and stir. Sprinkle bacon over the top. Bake at 350 for 15-20 minutes. 

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