cheesy bacon chicken casserole
Chicken, bacon, and creamy Monterrey Jack cheese come together for this delicious and easy casserole.
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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
Details
Level of difficulty Easy
Cost Average budget
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.
Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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