Monterey Chicken Pasta Bake

Ingredients

• 6 slices oscar mayer bacon crumbled cooked
• 0.3 cup butter 
• 3 cups meat from a rotisserie chicken cooked chopped
• 14 oz chicken broth fat-free reduced-sodium canned
• 0.3 cup flour 
• 1 Tbsp cilantro leaves fresh chopped
• 8 oz monterrey jack cheese shredded divided kraft
• 1 small onion finely chopped
• 2 Tbsp parmesan cheese grated kraft
• 3 cups rigatoni pasta uncooked
• 0.5 cup tomatoes chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, melt butter in large nonstick skillet on medium heat.
4. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 3 to 4 min. or until thickened, stirring constantly.
5. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.
6. Drain pasta.
7. Add to ingredients in skillet along with the chicken and bacon; mix well.
8. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.
9. Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.