Cheesy Bacon Chicken Casserole

By shannon201256

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Chicken Casserole with Cream

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Ingredients

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 (10-ounce) cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
2 teaspoons garlic powder
Salt and pepper to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese.Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.