Easy, peasy and cheesy! This casserole is crazy good! I made it so many times for dinner, my family loves it. Give it a shot, you won’t regret it.
4-5 boneless, skinless chicken breasts.
6 strips of cooked and crumbled quality bacon.
2 cans cream of chicken soup.
2 cups of shredded Monterrey jack cheese.
1 box (16 ounce) of dried spiral pasta.
1 tbsp of garlic powder.
Salt and pepper.
Preheat the oven to 400° and spray a 9×13 baking dish with non stick cooking spray.
While you cook and crumble the bacon, cut the chicken into bite sized chunks. Once the bacon is ready, remove it from the pan and cook the chicken in the same pan. Mix in garlic powder, salt and pepper.
Cook the pasta according to package directions.
Once the pasta is ready, drain it and put it back to the pot. Mix in the chicken, both cans of cream of chicken soup and 1 cup of cheese until well combined then pour in the baking dish.
Top the chicken mixture with the bacon crumbles and the remaining cheese.
Bake for 20 minutes and Voila!
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