Creamy Chicken Bacon Casserole
Ingredients
- Salt & pepper to taste
- 1 tablespoon garlic powder
- 1 box (16 ounces) dried spiral pasta
- 2 cups shredded Monterrey Jack cheese
- 2 cans cream of chicken soup
- 6 strips of quality bacon – cooked and crumbled
- 4 to 5 boneless, skinless chicken breasts
Instructions
- Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
- Top with remaining Monterrey Jack cheese.
- Top with crumbled bacon.
- Pour into prepared baking dish.
- Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well.
- Drain pasta, return to pot.
- Preheat oven to 400 degrees.
- Spray a 9 xc 13 inch baking pan with non-stick cooking spray.
- While chicken is cooking, prepare pasta according to directions.
- Add garlic powder & salt & pepper to taste.
- In the same pan, cook chicken in bacon drippings.
- Set cooked bacon aside for later use.
- While bacon is cooking, cut chicken into bite-sized chunks.
- Cook & crumble bacon.
Notes
