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