7 slices bacon
1 cup chopped onion
1 cup cooked and diced chicken
2 (8 ounce) cans pasta with mushrooms and onions
1 (8 ounce) container sour cream
1 (4 ounce) package shredded mozzarella cheese
1 cup shredded mozzarella cheese rectangles
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over high heat until evenly brown. Drain, crumble and set aside.
Place onion and chicken in a large saucepan. Heat, stirring occasionally, until chicken is evenly browned; drain.
Meanwhile, mix pasta with mushrooms, onions and cheese. Transfer to a medium bowl; mix with bacon.
Spread remaining 6 slices of bacon into a 1/2 inch layer on bottom of 9x13 inch casserole dish. Sprinkle cheese over chicken mixture. Top with large taco shape or about 2/3 cup sliced mushrooms. Drizzle with remaining bacon grease.
Bake in preheated oven for 35 minutes. Turn bacon into remaining casserole. Pour tomato sauce over casserole. Bake an additional 8 minutes.
Bake uncovered for 20 minutes. Remove biscuit tops, and sprinkle with cheese mixture. Return to oven for 10 additional minutes covering.