Crazy Good Casserole
4-5 boneless, skinless chicken breasts
6 strips bacon
2 cans cream of chicken soup
2 cups shredded Monterey Jack cheese
1 (16-ounce) package spiral pasta
1 tablespoon garlic powder
salt, to taste
pepper, to taste
Directions:
Preheat oven to 400°F.
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.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterey Jack cheese.
Stir to mix well and pour into prepared baking pan.
Top with crumbled bacon and remaining Monterey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
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.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterey Jack cheese.
Stir to mix well and pour into prepared baking pan.
Top with crumbled bacon and remaining Monterey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.