Cheesy Bacon Chicken Casserole - Nance and Robyn make the same recipe
: Entree
Cuisine: Casserolandia
Prep time:
Cook time:
Total time:
Serves: 8
- 4 - 5 boneless, skinless chicken breasts
- 6 strips of bacon
- 2 cans cream of chicken soup
- 2 c. shredded Monterey Jack cheese
- 16 oz dried spiral pasta
- 1 T garlic powder
- Salt and pepper to taste
- Cook bacon. While the bacon is cooking, cut chicken into small bite-sized pieces.
- When the bacon is done cooking, set aside to cool. When bacon is cool, crumble it into small pieces.
- Cook the cut-up chicken in bacon drippings (if you made your bacon in the oven, just dump the grease from the baking pan into a large skillet.)
- Add garlic powder. Add salt and pepper to taste.
- While the chicken is cooking, prepare pasta according to the directions on the back of the box.
- Drain the pasta and return it to the pot you cooked it in.
- Add chicken, both cans of cream of chicken soup, 1 cup of cheese. Stir together well.
- Spray 9x13 baking dish with cooking spray; pour chicken mixture into dish. Top with crumbled bacon and then with remaining 1 cup of cheese.
- Bake at 400 for 15 - 20 minutes, until cheese is melted and beginning to brown on top.
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/cheesy-bacon-chicken-casserole-nance-and-robyn-make-the-same-recipe/
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