Heat the oven to 180 degrees C.
Bring a pot of water to the boil. Place the packet of pasta elbows in the boiling water and cook for 10 minutes. Drain and set aside.
Cut the bacon into small pieces and fry in a dash of oil until cooked. Remove from pan. Cup the chicken into small pieces and fry for 10 minutes with the mushrooms until cooked through. Add the bacon and cooked pasta to the pan. Stir through cream cheese and sour cream. Add salt and pepper to taste. I also added a few capers because I love capers but this is optional.
Place the creamy bacon, chicken and pasta mix into a baking dish and sprinkle the cheese on top.
Cook for 25 minutes or so until the top is golden brown.