Food Friday - Chicken Cordon Bleu Pasta Bake

I got the idea for this from a restaurant in Utah. My mom duplicated it and then I decided to try to duplicate it too. As too many of my "jazz" recipes, this one doesn't have specific measurements but I'll try to give you a good idea of what to do.

1 Chicken Breast - cubed
4-5 Mushrooms - sliced (you can also use a can of sliced mushrooms)
1/2 Onion - chopped
1 T Garlic - minced
1 1/2 C Chicken Broth
1/2 C Flour
2 T Olive Oil
1 1/2 C Milk (or Half and Half)
1 C Dry Penne Pasta
Salt, Pepper, Italian Spices (thyme, oregano, basil) to taste
1 Tomato - chopped
1/2 C Bacon or Ham - cut in pieces (I just use the ready-made bacon bits that come in a bag)
1/3 C Parmesan Cheese
1/3 C Mozzarella Cheese

Saute (in the 2 T of oil) the onions, garlic, and mushrooms. Add chicken cubes and seasonings. Next add the 1/2 C flour and mix until the chicken is well coated (it will be pasty). Add the chicken broth and cook until it becomes thickened. Add the milk and stir until smooth (but don't thicken). Remove from heat.

Place the dry pasta in a medium-sized casserole dish. Pour the chicken mixture over the pasta. Mix in the tomato, bacon, and parmesan cheese. Top with mozzarella cheese. Cover and bake at 350 for 1 hour.

Serve with bread and veggies and a side-dish of fruit.