Chicken Bacon Cheddar Casserole

Beware: does not reheat well.

1lb chicken breast, cubed
1lb bacon
8 oz penne or macaroni
4 green onions, thinly sliced
2 cloves of garlic, minced
2 tbsp flour
2 c milk
salt, pepper
8 oz shredded Cheddar cheese
4 oz American cheese, diced
1 c frozen peas
1/2 c seasoned panko bread crumbs
1 tbsp butter, melted

Preheat oven to 350 F.  Cook pasta according to directions, drain and set aside.  In a large skillet, cook bacon until crispy.  Remove to paper towels to drain excess fat.  In same pan, reserve 2 tbsp of bacon fat and cook chicken.  Add garlic and cook additional minute.  Stir in flour.  Gradually whisk in milk and bring to a slow boil; continue cooking until milk begins to thicken.  Stir in cheeses, greens onions, peas, salt and pepper.  Cook till cheese melts.  Pour into a greased 2 1/2 quart baking dish.  Bake for 25 minutes.  Remove and top with melted butter and panko bread crumbs.  Return to oven for additional 5 minutes and place under broiler on high for 1 minute if crusty top desired.