Thursday, September 26, 2013

Chicken 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 & pepper to taste


  • Cook & 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 & salt & pepper to taste.
  • While chicken is cooking, prepare pasta according to directions.
  •  Spray a 9 xc 13 inch baking pan with non-stick cooking spray.
  •  Preheat oven to 400 degrees.
  • 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 crumbled bacon.
  •  Top with remaining Monterrey Jack cheese.
  •  Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
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