BBQ Chicken Casserole

Preheat your oven to 375°F (190°C) and grease a casserole dish (if not cooking in an oven-proof skillet).
Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside.
12 oz short pasta
While the pasta cooks, heat the olive oil in a skillet. Add the diced onion and cook for 2-3 minutes over medium heat.
1 tablespoon olive oil
1 medium red onion
Add the bacon and continue to cook until the onion is softened and the bacon is slightly crispy. Stir in the minced garlic and cook for another minute.
1 cup bacon
2 garlic cloves
Stir in the BBQ sauce and smoked paprika and let it simmer for a couple of minutes.
¼ cup BBQ sauce
1 teaspoon smoked paprika
Pour in the crushed tomatoes and chicken broth. Bring to a gentle simmer, then stir in the shredded cooked chicken. Season with salt and pepper to taste.
2 cans (14 oz / 400g) crushed tomatoes
1 cup chicken broth
2 ½ cups cooked chicken
Salt and freshly ground pepper to taste
Add the cooked pasta to the sauce mixture and stir everything together.
Pour the whole mixture into your prepared casserole dish if needed. Sprinkle the mozzarella cheese evenly over the top. Bake for about 20 minutes, or until hot and bubbly and the cheese is melted and golden.
1 cup grated mozzarella
Let the casserole rest for a couple minutes before serving.