cheesy bacon chicken casserole
Chicken, bacon, and creamy Monterrey Jack cheese come together for this delicious and easy casserole.
- Easy
- Average budget
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Ingredients
- 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
Preparation
Step 1
Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
Step 2
Set cooked bacon aside for later use.
Step 3
In the same pan, cook chicken in bacon drippings.
Step 4
Add garlic powder and salt and pepper to taste.
Step 5
While chicken is cooking, prepare pasta according to directions.
Step 6
Spray a 9×13 baking pan with non-stick cooking spray.
Step 7
Drain pasta, return to pot.
Step 8
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
Step 9
Pour into prepared baking dish. Top with crumbled bacon.
Step 10
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.